I'm going to try this on Pheasant first, then Goose. Jamaican Jerk Marinade 15 min | 15 min prep ? 6 scallions, greens only, thinly sliced ? 2 large shallots, finely minced ? 2 large garlic cloves, finely minced ? 1 tablespoon fresh ginger, finely minced ? 1 tablespoon scotch bonnet pepper, seeded ribbed and finely minced ? 1 tablespoon ground allspice (use whole allspice berries, lightly toasted in a skillet, then ground fine) ? 1 teaspoon ground black pepper ? 1/4 teaspoon cayenne pepper ? 1 teaspoon ground cinnamon ? 1/2 teaspoon ground nutmeg ? 1 tablespoon fresh thyme leave or 1 teaspoon dried thyme ? 1 tablespoon dark brown sugar ? 1/2 cup fresh orange juice ? 1 lime, juice of ? 1/4 cup red wine vinegar ? 1/4 cup soy sauce ? 1/4 cup olive oil 1. In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper. 2. In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper. 3. Mix thoroughly. 4. Whisk in orange juice, vinegar, lime juice, and soy sauce. 5. Slowly drizzle in oil, whisking constantly. 6. Add the reserved scallion mixture; stir to combine. 7. Let rest at least one hour. 8. Wash chicken, pork, or fish well, pat dry and place in a bowl. 9. Add sauce; rub in well. 10. Cover and refrigerate overnight. 11. Before cooking, scrape paste off of the meat. 12. Grill over charcoal. 13. You may add water-soaked allspice berries to the coals for smoke and additional flavor. 14. Serve with Jamaican "rice and peas".