Venison with jerk rub and succotash
Barbecue

Venison with jerk rub and succotash

Serves: 4
Time to make: 30 mins
( Hands-on time: 10 mins )
Total cost: $ 26.20 / $ 6.55 per serve

(at time of publication)


Variations

  • Try using fresh summer peas and beans, scallopini squash or courgettes.
  • Make it gluten free: Check ground spices in jerk rub are gluten free.

HFG tip

Jerk rub

Makes 4-5 tablespoons

This rub can be used on beef, lamb or chicken.

2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Step 1 Combine all ingredients.

Step 2 Add 2 tablespoons olive oil to dry mixture to make a rub.

Step 3 Store in a sealed container in the fridge.

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Photographer: Carolyn Robertson

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