The dried venison recipe is a tasty and easy way to enjoy deer meat. In this recipe, thin slices of venison are soaked in a flavorful marinade and then dried in the oven until they become chewy and full of flavor. You don’t need any special tools for this dried venison recipe. Just your oven and a few simple ingredients are enough. Dried venison is a great snack to make at home, and it lasts for weeks. In this article, I will show you step by step how to make dried venison.
Table of Contents
Key Takeaways
- Flavor Profile: Dried Venison has a savory, and smoky taste with a hint of sweetness. Its flavor comes from the marinade of soy sauce and Worcestershire and a bit of sugar or ketchup.
- Easy to Make: This dried venison recipe is very easy to make and no special equipment is required.
- Customization: You can easily customize recipe for dried venison according to your taste. You can add honey, chili flakes, or other spices to the marinade to enhance its flavor.
What is Dried Venison
Dried venison is lean deer meat that has been seasoned and dried into a chewy snack that can last without refrigeration. Thin strips of venison meat are soaked in marinade and then dehydrated at low heat until it becomes dry. People often make dried venison to preserve extra meat. Instead of filling the freezer with venison, turning some into jerky is a delicious way to enjoy it over time.
How to Make Dried Venison
The recipe for dried venison is very easy. First, slice the venison into thin strips. Then soak those strips in a flavorful marinade to absorb the flavors. After marinating, lay out the venison strips on a rack and dry them slowly in a low-temperature oven (around 160°F) for several hours. The heat will dehydrate the meat without actually cooking it. In the end, you will have a batch of flavorful venison jerky ready to enjoy. I have given below a list of all ingredients and clear step by step instructions for this dried deer meat recipe.
Dried Venison Recipe
8
servings8
hours6
hours120
kcal14
hoursKeep the screen of your device on
Ingredients
Venison: 1 pound lean venison (roast or loin), all fat trimmed
4 tablespoons soy sauce
4 tablespoons worcestershire sauce
2 tablespoons liquid smoke
Ketchup: 1 tablespoon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Optional: Red pepper flakes or a dash of hot sauce for extra heat
Step by Step Instructions
- Prepare the Meat: Trim off any fat or silver skin from the venison. If possible, chill the meat in the freezer for about 1 hour. Partially frozen meat is easier to slice thin. Slice the venison into long strips about 1 inch wide and roughly 1/8 inch thick.
- Make the Marinade: In a large bowl or zip-top bag, combine the soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion powder. Stir well so everything mixes into a uniform marinade.
- Marinate the Venison: Add the venison strips to the marinade, making sure all pieces are coated. Seal the container or bag and refrigerate for at least 6-8 hours. Turn the bag or stir the meat once or twice during this time to distribute the marinade evenly.
- Prepare for Drying: Preheat the oven to 160°F (70°C). Place aluminum foil on the bottom rack to catch drips. Remove the venison from the marinade, letting excess drip off. Pat dry with paper towels if needed. Arrange the strips in a single layer on a wire rack set over a baking sheet. Make sure the pieces are not touching so air can circulate around each strip.
- Oven Dry the Venison: Put the racks of meat in the oven. Prop the oven door open slightly with a wooden spoon to allow moisture to escape. Let the venison dry for about 4 to 6 hours. Check the jerky after 4 hours and remove any pieces that have dried early.
- Finish Drying and Cool: The jerky is done when it feels dry to the touch and has darkened in color. Test a piece by bending it. It should bend and crack but not snap in half. If it is still soft, dry it longer (for up to 8 hours total). Once done, turn off the oven and let the jerky cool completely. Store it in an airtight container or zip-top bag. Properly dried venison jerky can last for several weeks at room temperature, and even longer if refrigerated or frozen.
Chef Recommendations
- Choosing the Meat: Use lean cuts of venison for recipe for dried venison. Hindquarter cuts like the round or loin work best since they have minimal fat. Trim away all visible fat and silver skin before marinating. Fat can spoil quickly and will shorten the jerky’s shelf life. Use a sharp knife to slice the meat thinly.
- Marinating and Storage: For best flavor, marinate the venison overnight. After drying, let the jerky cool completely before packing it up. Store your dried venison in an airtight container or zip bag. Properly dried jerky can last about 1 to 2 months at room temperature
Tips for a Perfect Dried Venison
- Low and Slow is Key: In this dried deer meat recipe, keep the oven around 160°F. This low heat will safely dry the meat without cooking it. Be prepared to let the venison dry for 4 to 8 hours, depending on thickness. If your oven has hot spots, rotate the racks halfway through so everything dries evenly.
- Test the Texture: Check the texture toward the end of drying. Perfect dried venison will bend and crack, but would not break completely when bent. If a piece snaps sharply, it is over-dried. If it is soft or leathery, dry it longer.
What are some Unique Spices to Pair with Fried Venison
Smoked paprika and cumin go really well with dried venison. They add a deep smoky barbecue flavor to it. You can also use 5 spice powder which is an asian spice blend which has sweet and aromatic notes and it really elevates the flavor of the dish.
The Nutrition Facts
Nutrition Facts
8 servings per container
- Amount Per ServingCalories120
- % Daily Value *
- Total Fat
6.34g
8%
- Saturated Fat 2.72g 10%
- Trans Fat 0g
- Cholesterol 37mg 13%
- Sodium 839mg 37%
- Total Carbohydrate
4.19g
2%
- Dietary Fiber 0g 0%
- Total Sugars 4g
- Protein 9g 18%
- Iron 7mg 39%
- Potassium 111mg 3%
- Vitamin A 2mcg 1%
- Thiamin 2mg 167%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutritional values can vary based on the specific preparation methods and ingredients used. For precise nutritional information tailored to your recipe, it’s recommended to use a certified nutrition calculator or consult with a registered dietitian.
The Nutritional Benefits
- High in Protein: Venison is extremely high in protein. Dried venison jerky, being pure lean meat, provides around 26 grams of protein per 3-ounce serving. This is even more than beef.
- Low in Fat: Venison is very lean, containing far less fat than beef. Dried venison is naturally low in fat since all the fat is trimmed off and the meat itself is lean. It has much less saturated fat than other red meats.
- Packed with Nutrients: Venison is loaded with essential vitamins and minerals. It provides plenty of iron, especially heme iron that is easily absorbed and helps prevent anemia. It is also a good source of zinc which supports immune health. Venison also offers B vitamins like B12.
FAQs
How can I make dried venison more tender?
To make dried venison more tender, slice the meat thin and across the grain. Soak it in a marinade with a little vinegar or lemon juice. Let it sit in the marinade overnight. Do not dry it too long in the oven. Take it out when it bends easily but does not snap.
Can I use dried venison in stews or soups?
Yes, you can use dried venison in stews or soups. Cut it into small pieces and let it cook in the soup. It will soften as it cooks and give a nice flavor to the dish.
