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Jerk Venison Haunch

We get the most amazing and generous guests here at Lossiemouth House B&B. One dropped off some fantastic Red Deer haunch steaks so I pondered as to make something unusual.

With its strong flavour it can take the robust flavours. I marinated mine overnight in the fridge.

Recipe:- 4 generous portions

800g haunch steaks cut into bite sized pieces.

1 tbsp allspice ( 125g)

2 tsp nutmeg ( 80g)

2 tsp cinnamon ( 80g)

2 tsp garlic powder ( 80g)

2 tsp ground ginger ( 80g)

2 tsp ground black pepper ( 80g)

2 tsp cayenne pepper ( 80g) 

1 tsp ground cloves ( 40g) 

1 1/2 tbsp salt ( 60g)

1 1/2 tbsp sugar ( 60g) 

The amounts in brackets make a bulk mix that can be divided into smaller portions and freezes well.

Place all the spices in a dry pan over a medium heat and stir until the natural aromas, tip into a food mixer or mortar and pestle and grind to a fine texture. Rub all over the Venison add some chunks of onion, cover and refrigerate for at least three hours or overnight.

To cook, preheat your oven to 190oC

Heat a large wok or frying pan and add a little oil, fry the Venison in small batches, place in a casserole dish, cover with foil and roast for 20mins.

I accompanied ours with Roti Bread, Asian Slaw and a Pea Pilaff.

About hmtconsulting

An experienced Chef, creating recipes and menus. Taking food for people suffering with Alzheimers/Dementia to a new level. A Corporate chef avaliable for Private Hire, wether it's to create an intimate dinner at home or to impress a business client. Remanagement or recipes and menus for cost saving exercises. Personal Chef to Dwayne Johnson AKA "The Rock"

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