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Sweet Hot Venison Jerky (Video Included)

Description

A great way to use up a whole bunch of deer, this jerky recipe is particularly good with older, tough animals. If you don’t have any deer meat, try it with trimmed skinless duck or goose breasts or any antlered game. Make sure that you remove any fat, gristle, silver skin, etc. before marinating the meat. This jerky is not brined or cured so it should be either refrigerated or frozen, if you plan on keeping it around for over 1 week.

 

Ingredients

At a glance
Main Ingredient
Venison
Cooking Method
Bake
Difficulty
Easy
  • 2-3 lbs. Trimmed Deer Meat, sliced thinly into strips
  • 1 tsp. Hoisin Sauce
  • 1 cup Soy Sauce
  • 1 cup Pineapple Juice
  • 1 Tbl. Brown Sugar
  • 1/3 cup Rice Vinegar
  • 1 tsp. Fresh Ginger, minced
  • 2 Garlic Cloves, minced
  • 1 Tbl. (or more) Tabasco or Asian Chili Sauce

Methods/steps

Combine marinade ingredients in a large bowl. Add meat and toss to coat evenly. Cover and refrigerate for 12 – 24 hours. Place meat strips on a cookie rack over a sheet pan and place pan in a 160 degree oven or dehydrator. Make sure oven door is cracked open about 1/2 inch so that moisture will escape. Meat should be dried in 4 – 5 hours.

MOTV HOT-WIRE
Buck Attacks Man
New York man attacked in own backyard said he thought angry deer "wanted to kill me."
Deer Break into Office
It's gets better ... a herd of deer startle workers after breaking through an office window.

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Scott Leysath

Scott Leysath, better known as “The Sporting Chef”, is one of America’s leading authorities on fish and game preparation.  His pursuit of culinary excellence began over 30 years ago when he started his career in the restaurant business.  To find out more about Scott Leysath, where to catch his TV show and to get more fish and game recipes, check out HuntFishCook. 
  


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