Venison Jerky Recipe

Name: Venison Jerky
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. apple juice; 1/4 c. cider vinegar; 2 c. soy sauce; 4 Tbsp. garlic; 4 Tbsp. black pepper; 1 pile deer meat, cut into long strips and narrow widths (not over 1/4 inch thick); 1 c. lemon juice; 2 c. Worcestershire sauce; 4 Tbsp. crushed red pepper; 4 Tbsp. liquid smoke

Servings: persons

1 c. apple juice
1/4 c. cider vinegar
2 c. soy sauce
4 Tbsp. garlic
4 Tbsp. black pepper
1 pile deer meat, cut into long strips and narrow widths (not over 1/4 inch thick)
1 c. lemon juice
2 c. Worcestershire sauce
4 Tbsp. crushed red pepper
4 Tbsp. liquid smoke

1
Soak venison overnight in salt, water and vinegar.
2
Next morning, wash and then parboil for 10 to 15 minutes.
3
Get bacon or fatback; cut up small and fry crisp.
4
Season venison good with salt, lots of pepper, garlic and meat tenderizer.
5
Then fry in bacon fat to brown.
6
Put in 2 cups of water, cut up 1 or 2 onions and 1 bell pepper and add to meat.
7
Cook until tender, then add celery and carrots.
8
Make sauce with barbecue sauce and pour gravy in pot off.
9
Add barbecue sauce and put in oven or simmer in pot until done.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 c. apple juice, 1/4 c. cider vinegar, 2 c. soy sauce, 4 Tbsp. garlic, and more.

Yes, Venison Jerky 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.

Venison Jerky

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