Venison Jerky

Deer (Venison) Jerky

Ingredients:

Servings:

6-10

• Update

  Units: US | Metric

  • 1 lb venison
  • 1 teaspoon liquid smoke
  • 1 tablespoon A-1 Steak Sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup soy sauce
  • 1/4 cup whiskey, i like seagram’s 7 (optional)

  Directions:

  1. 1
     Take your meat to the local butcher and have it cut thin.
  2. 2
     You can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips.
  3. 3
     Note: meat cut with the grain will be chewy, and against the grain will be tender.
  4. 4
     Combine everything but the meat in a large bowl and stir well.
  5. 5
     Marinate meat over night in the refrigerator, then drain.
  6. 6
     To use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours.
  7. 7
     To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours.
  8. 8
     Turn at least once during drying.
  9. 9
     They are ready when the jerky bends without breaking.
  10. 10
      Let cool, seal tight, and refrigerate for long-term storage.

  Source: http://www.food.com/recipe/deer-venison-jerky-15725

Caribou Stew

Photo: “Caribou” Stew Recipe

Total Time:

1 hr 55 min

Prep

30 min

Cook

1 hr 25 min

Yield:

4 to 6 servings

Level:

Easy

Ingredients

• 1 pound lean caribou, diced medium (can be replaced by or combined with beef or venison)
• 4 large carrots, peeled and diced medium
• 2 large onions, peeled and diced medium
• 3 stalks celery, well scrubbed and diced medium
• 2 potatoes, peeled and diced medium
• 3 large tomatoes, diced medium
• 3 cloves garlic, chopped fine
• 1 bay leaf
• 1 quart beef stock
• 1 1/2 cups red wine (or beef stock)
• 1/2 cup all-purpose flour
• 4 ounces (1 stick) melted butter
• 2 tablespoons finely chopped fresh thyme leaves
• 1 teaspoon finely chopped fresh rosemary leaves
• Salt and pepper

Directions

In a large pot, place meat, carrots, onions, celery, potatoes, tomatoes, garlic, and bay leaf, and add beef stock and wine. Bring to a boil, then reduce heat to low and simmer for about 45 minutes. Mix flour and melted butter in a small bowl and add to stew to thicken. Add thyme, rosemary, and salt and pepper, and continue to simmer until meat is fork tender, about 30 minutes.

 

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Source: http://www.foodnetwork.com/recipes/robert-irvine/caribou-stew-recipe/index.html