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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Whiskey Soaked Venison Jerky Recipe

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This recipe for Whiskey Soaked Venison Jerky is from Mommoo's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs venison, sliced 1/8-inch thick
2 Tbsp Worcestershire sauce
2 Tbsp soy sauce
1 Tbsp salt
1 tsp cayenne pepper
2 cloves garlic, sliced
1 cup whiskey
1 cup water
Directions:
Directions:
Trim any excess fat from the venison slices.
Combine the Worcestershire sauce, soy sauce, salt, cayenne pepper, garlic, whiskey, and water in a glass or plastic container.
Add the venison slices and mix well, then cover the container and refrigerate overnight.
Remove the venison from the marinade and pat the slices dry on both sides with paper towels.
Arrange the slices on a roasting rack over a rimmed baking sheet in a single layer and bake at 150º for 6 hours, or to desired dryness, leaving the door open a bit to let moisture escape.
Store the venison jerky in an airtight container at room temperature.

 

 

 

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