Jerked Venison

Name: Jerked Venison
Prep time: 72 h
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 100 meat; 3 c. vinegar; 2 lb. oleo; 3 lb. brown sugar; 6 bay leaves; 1 1/2 c. salt; 1 c. bacon grease; 1 tsp. garlic salt; 2 Tbsp. celery salt; 2 tsp. oregano; 1/2 c. black pepper; dash of red pepper

Pork

Prep: 4320 min Cuisine: Caribbean

Jerked venison offers bold, smoky flavors with a spicy kick, perfect for adventurous eaters and game meat enthusiasts seeking a unique, marinated dish with Caribbean flair.

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Ingredients

100 meat ⓘ
3 c. vinegar
2 lb. oleo ⓘ
3 lb. brown sugar ⓘ
6 bay leaves ⓘ
1 1/2 c. salt ⓘ
1 c. bacon grease
1 tsp. garlic salt ⓘ
2 Tbsp. celery salt ⓘ
2 tsp. oregano ⓘ
1/2 c. black pepper ⓘ
dash of red pepper ⓘ

Instructions

Mix melted oleo, vinegar, and bacon grease to create the marinade.
Add spices and brown sugar to the marinade.
Dip cut-up meat into the warm sauce, ensuring it is well coated.
Leave the meat in the pickle for 3 days, turning once a day to evenly marinate.

Nutrition & Diet Analysis (per serving)

637 kcal 32% DV

Protein Fat Carbs

Macronutrients

Protein 17.8g 36% DV

Total Fat 29.7g 38% DV

Carbs 91.9g 33% DV

Fiber 28.8g 100% DV

Sugar 30.8g 62% DV

Electrolytes

Sodium 9783mg 100% DV

Potassium 1442mg 31% DV

Cholesterol 23.8mg 8% DV

Vitamins & Minerals

Vitamin A 151.5mcg 17% DV

Vitamin C 45.7mg 51% DV

Vitamin D 0.6mcg 3% DV

Calcium 815.3mg 63% DV

Iron 26mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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