6 scallions, greens only, thinly sliced
2 large shallots, finely minced
2 large cloves of garlic, finely minced
1 tablespoon finely minced fresh ginger
1 tablespoon seeded, ribbed and finely minced Scotch Bonnet pepper
1 tablespoon ground allspice
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 tablespoon dark-brown sugar
1/2 cup fresh orange juice
1/2 cup rice vinegar
1/4 cup red-wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
Whisk in orange juice, vinegars, and soy sauce.
Slowly drizzle in oil, whisking constantly.
Add the reserved scallion mixture; stir to combine.
Let rest at least one hour.
Wash meat well, pat dry and place in a bowl.
Add sauce; rub in well.
Cover and refrigerate overnight (turning occasionally).
Remove marinated Venison.
Prepare hot coals for grilling.
Grill meat over medium heat for 25 to 30 minutes (longer for medium or well done), turning 4 or 5 times, and dabbing with remaining marinade.
When done, let stand for 10 minutes before serving.
This Key West twist to a Snow Bird dish is always a favorite, and goes well with both Tropical and Mainland side dishes.