Just after Christmas @Tim.243 had a young muntjac going spare that was in fantastic condition and looked as though it would be great eating. I broke it into primals, vac packed it and put it in the freezer until I could think of something I wanted to make.
Fast forward nearly a month and I settled on smoked jerk venison. Never tried jerk venison before put I had a recipe from the first time I went to Jamaica about 5 or 6 years ago that I've made a couple of times and always enjoyed.
I brined the venison for 2 days in a mixture of brown sugar, salt, water, pepper corns, red onion and orange peel and the orange "meat" itself. After brining I made a mixture of chilli, allspice, mix spice, garlic, spring onions, white onion, cayenne pepper, thyme, sage, salt, pepper, white vinegar, olive oil, soy sauce and ornage juice. I let the meat sit in this for 24 hours. Then took out the marinade and removed any big bits of onions etc off the leg.
While the smoker heated up I put the marinade into a saucepan to reduce and thicken slightly before sieving. Popped the meat in the smoker at 107°c for about 1 1/2 hours and basted it with the sauce periodically. Used cheery wood for my smoke and got the meat up to a nice medium and then removed it from the smoker to rest. Once cut I loaded it into a burger bun with some coleslaw and a generous heaping of the sauce. Had this with a side of mac and cheese.
Really happy with how it turned out and could easily serve that to someone who doesn't like "venison" and tell them it was a really good bit of lamb or something.
Fast forward nearly a month and I settled on smoked jerk venison. Never tried jerk venison before put I had a recipe from the first time I went to Jamaica about 5 or 6 years ago that I've made a couple of times and always enjoyed.
I brined the venison for 2 days in a mixture of brown sugar, salt, water, pepper corns, red onion and orange peel and the orange "meat" itself. After brining I made a mixture of chilli, allspice, mix spice, garlic, spring onions, white onion, cayenne pepper, thyme, sage, salt, pepper, white vinegar, olive oil, soy sauce and ornage juice. I let the meat sit in this for 24 hours. Then took out the marinade and removed any big bits of onions etc off the leg.
While the smoker heated up I put the marinade into a saucepan to reduce and thicken slightly before sieving. Popped the meat in the smoker at 107°c for about 1 1/2 hours and basted it with the sauce periodically. Used cheery wood for my smoke and got the meat up to a nice medium and then removed it from the smoker to rest. Once cut I loaded it into a burger bun with some coleslaw and a generous heaping of the sauce. Had this with a side of mac and cheese.
Really happy with how it turned out and could easily serve that to someone who doesn't like "venison" and tell them it was a really good bit of lamb or something.
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