Photo by Melody

Dave's Garden Cookbook: Rodney’s Caribbean Jerk Deer Steak

The 2001 Dave's Garden Cookbook

Rodney’s Caribbean Jerk Deer Steak

By mystic

Category: Game meats

Four 1/2 lb. Deer steaks
One bottle Lawry's Caribbean Jerk Marinade
Allot of water

This takes a while to prepare so you must begin a couple of days before you want to serve it.
First you must soak the steaks in salt water to remove all the blood. (I know this sounds disgusting, but it must be done) To do this, place the steaks in a large bowl fill with water and add about a tablespoon of salt. Place in refrigerator. Allow the meat to soak for about 8 hours. (It is convenient to do this in the evening and let soak overnight) Empty the bloody water. (Told you it was disgusting) Repeat the process of soaking in salt water for an additional 6 to 8 hours. Steaks should have a pale appearance to them now, with very little, if any blood seen. Trim the steaks, as you desire removing fat, etc. Pierce steaks liberally with a fork. In a large bowl, combine the steaks with Lawrys Caribbean Jerk Marinade. Allow to marinade overnight. (Lawry's is a 30-minute marinade, but the longer it marinades the better the flavor will be.)

Wrap each individual steak in Reynolds wrap. You may add mushrooms, onions, pepper, or whatever you like to add more flavor. Place in oven at 300 for 35-40 minutes. You do not need to turn it or anything. Wrapping it in the tin foil will keep the steaks moist and juicy. Remove from oven. Carefully remove the Reynolds wrap, don't get burned. It should be done. If not bake a little longer.

  Extra Notes  
This recipe came from a friend and co-worker. Trust me it’s delicious.

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