Jerked Venison

Name: Jerked Venison
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 100 of meat; 3 c. vinegar; 2 lb. oleo; 3 lb. brown sugar; 6 bay leaves; 1 1/2 c. salt; 1 c. bacon grease; 1 tsp. garlic salt; 2 Tbsp. celery salt; 2 tsp. oregano; 1/2 c. black pepper; dash of red pepper

Eats Now Editorial Team · Meat & Poultry

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Jerked Venison – a delicious recipe with meat, vinegar, oleo, brown sugar, bay leaves, salt. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

100 of meat
3 c. vinegar
2 lb. oleo
3 lb. brown sugar
6 bay leaves
1 1/2 c. salt
1 c. bacon grease
1 tsp. garlic salt
2 Tbsp. celery salt
2 tsp. oregano
1/2 c. black pepper
dash of red pepper

1
Mix melted oleo, vinegar and bacon grease.
2
Add spices and brown sugar. Dip cut up meat in warm sauce.
3
Leave in pickle 3 days, turning once a day.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 100 of meat, 3 c. vinegar, 2 lb. oleo, 3 lb. brown sugar, and more.

Yes, Jerked Venison falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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