Venison Jerky

Take small deer steak strips about five inches long, two inches wide. Pound flat with rolling pin. Place shredded cheese and pinch or two of spinach into strip, roll up and toothpick them to form a good closure. Dip into beaten egg batter and place in hot skillet that has been lightly greased. Roll until brown. Repeat this with other steak strips until you have five or six. Place browned strips in a baking dish, cover with more shredded cheese, hood baking dish with aluminum foil, and bake at 325 F for about an hour or until fully cooked.

Here is another.

Cut aprox 1 lb of venison steak into 1/2" strips and "jerk" or pull without tearing the meat. This will help tenderize the meat. Soak the meat for a minimum of 4 hours in the above mix. You may have to add more mix. Be sure to have enough mix to cover the meat. After soaking for four hours, then drain the meat. Put the meat in a dehydrator for aprox 24 hours or until the venison has dried. Do not eat it all at once.

Go To Page: 1