Thursday, October 18, 2007

Jerked Venison

This recipe is ridiculously easy, and produces amazingly tender venison with intoxicatingly delicious Jamaican jerk flavor!

Venison, chopped into large-ish chunks (about 1 to 2 inches)
Wahoo Willie's Jamaican Wing Sauce

Place venison chunks in a resealable plastic bag and pour in enough Wahoo Willie's Jamaican Wing Sauce to cover for marinating. Seal bag and marinate overnight in refrigerator. The next morning or midday, place the venison chunks and marinade from the bag in a crock pot, add more Wahoo Willie's Jamaican Wing Sauce if necessary, cover and slow-cook until the venison is cooked through and tender. Tip: If you're making a lot of venison, you want to start this cooking earlier in the morning, and stir a few times during the day to make sure all of the venison is cooking evenly. Once the venison is cooked to your preferred done-ness, serve it with the sauce from the crock pot over cooked rice with a side of veggies or tossed salad. That's it!

And who said wing sauces were just for chicken?!?

Zestfully yours,

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