For many of us the end of the spring wild turkey season means the beginning of backyard gatherings with family and friends and the smoky aroma of your favourite barbequed meal. This Jamaican Jerk inspired dish is a great option to add to your wild game backyard barbeque repertoire and has the perfect balance of both heat and sweet.
This (wet) marinade consists of a blend or spices/seasoning including garlic, brown sugar, thyme, nutmeg, cloves, ginger, green onions and my favourite hot pepper to both grow and eat, the scotch bonnet. It can be easily modified to adapt to your preferred flavour profile or used for your fresh caught fish/shrimp or other seasonal game.
Personally, I like mine spicy and will add an additional hot pepper (or two) and let it marinate for 24 hours because the longer you marinate, the tastier your dish will be!