Rub-a-dub venison from Caribbean Food Made Easy with Levi Roots by Levi Roots

  • thyme
  • sunflower oil
  • Show all ingredients...

  • EYB Comments

    Can substitute groundnut oil or peanut oil for sunflower oil. Marinate 2 hours to overnight.

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Accompaniments: Caribbean mash

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Notes about this recipe

  • Eat Your Books

    Can substitute groundnut oil or peanut oil for sunflower oil. Marinate 2 hours to overnight.

  • nicolepellegrini on June 01, 2018

    Made this again with thick venison steaks instead of cutlets, which I had soaked overnight in milk before using the rub on them. Once again a very nice flavor from the rub. (And this time I had some steak sauce on hand to complete it!)

  • nicolepellegrini on July 22, 2015

    Used this spice rub on some thin venison cutlets, which I then only grilled for about 2 minutes so they wouldn't overcook. Was surprisingly flavorful for a rather modest spice mix. I did want some extra steak sauce of some kind with the meat, though.

  • Carol.Furness on August 10, 2014

    I made this with rib-eye steak as venison was out of season. There doesn't seem to be much of the rub, but it was enough to give a lovely taste without overpowering. Delicious.

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