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  • Venison Jerky recipe

    This recipe comes from the 'Food with Fur' section of Ty Conti's Cooking On The Wild Side Cookbook.

    Take 3 to 4 pounds of venison (trim the fat)
    1 1/2 jars teriyaki sauce
    1 teaspoon garlic powder
    1 teaspoon onion powder
    2 teaspoons blackening seasoning
    2 teaspoons black pepper
    2 teaspoons hot sauce
    1/2 cup brown sugar

    Slice the venison into thin strips. Mix all other ingredients together and pour over venison. Refrigerate overnight. Stir once or twice to keep meat coated with sauce. Arrange venison in dehydrator and sprinkle with black pepper. Cook for 8 hours, depending on thickness of slices.

    This cookbook is a reference of sportsmen's favorite recipes and methods of cooking as compiled by Ty Conti in the magazine's cooking column, and the book was more than ten years in the making. It offers lots of saltwater fish recipes and a Fish Glossary written by Jeff Dennis. To order copies of the cookbook for yourself or friends, visit this link.