Recipe Swap?

We’ve started making jerky recently (by we, I mean my boyfriend makes it and I test it :wink: ). I’d love to get some other jerky or venison recipes to try!

I’ll get my boyfriends recipe and drop it in here. I know it includes Slap Ya Mama seasoning - we like spicy foods.


Alright, I’m paying attention to this!!! :yum: :yum: :yum:

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Ok, not quite venison, but it is useful.

Breakfast Sausage
1T Italian Seasoning
1/2 T Garlic Powder
1/2 T Onion Powder
1tsp Black Pepper
1tsp Salt
1 Pound ground pork

Goes good in any ground pork, but pairs excellent with wild boar. Really makes the flavor of the meat pop. I mix and eat as I go, although you could mix it up and freeze it.


Are you using a smoker or and dehydrator? I do both, but the dehydrator is bit easier in my opinion. I don’t use any particular recipe because I like to use different flavors and the amount of venison varies with need and mood. Alabama has a very liberal deer limit which amounts to a deer a day for about 3 months. I own property near Montgomery and can easily harvest as many deer as we need each year. I use good steak meat, well trimmed of all fat and silver skin, cut using a good meat slicer set at almost 1/8" to 1/4 ". I’ll season it with things like a dry rub, Dale’s, Worcestershire, Soy sauce, apple cider vinegar, Sea salt, fresh coarse ground pepper, Sriracha, crushed red pepper, garlic salt, or whatever strikes my fancy and in whatever combo’s ‘feel right’. There really is not much way to screw it up. I’ll marinate for 12 -24 hours in a large covered bowl or even some gallon size zip locks. I mixed the meat every few hours to insure flavor coverage of all jerky strips. The biggest problem is the word always gets out and everybody ‘wants’ some. Note: I’m usually starting with at least 10lbs of venison.


There’s a company in Birmingham, AL that makes all kinds of seasonings. If you don’t want to mix your own I can recommend their seasonings. Here is a link:

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I have only dessert recipes.

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2 pounds of venison
4 cloves garlic minced
1 cup soy sauce
1/2 cup worcestershire sauce
1/2 cup brown sugar
2 teaspoons onion powder
2 teaspoons red pepper flakes
2 tablespoons black pepper
1 cup beer
1 teaspoon instacure
In a large zip top bag add all ingredients until dissolved marinate for 24 hrs sprinkle with more pepper if desired place in smoker till done.


It’s not Jerky but it’s a venison recipe that I deerly love (see what I did there ).

Venison Tenderloin or any long strip of venison.
Cut into 1/4" thick “medallions”
3 eggs beaten into submission with a splash of milk
1 cup of flour
1 Tbl Spoon of coarse black peper
1 Tbl Spoon of coarse salt

Flop the venison in the egg wash then coat it in the flour mix

Do all f the venison, then
Flop it in egg wash again,
Coat in flour mix again (double breading)

HOT Skillet with BUTTER

Toss in the coated medallions and cook both sides to a golden brown.

You are looking for medium rare on the meat and it may “bleed” through a bit.

Toss on a plate with eggs, taters and such or you can just add to a sammich of your choice. My preferred is a fork. If it’s chewy you cooked it too long.




Sorry I have none to give, but could certainly use a recipe for the deer liver in my freezer. Anyone?

My original intent was to make it like traditional liver & onions…my bro-in-law took the trouble to get it to me when he took his deer early last season, I need to cook it and eat it.

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Not jerky, but some perfectly done backstrap. The biggest mistake people make with venison is over cooking it.


I’m not a huge liver fan, but deer liver is mild enough that I’ll cook some with the heart. I eat both fresh and have never tried frozen. I slice 1/2" wide strips, season heavy with salt, pepper, garlic salt. I’ll melt a couple sticks of butter in my skillet then brown the strips on fairly high heat so they quickly brown on the outside. Lower heat, remove meat, add flour and stir until flour browns, then add milk raise heat and make gravy. Add meat back, add some chopped onion, and cook on low heat until heart and liver are done. Serve over rice and with biscuits. It’s a meal that will stick with you! BTW–The heart is very mild and just might be my favorite ‘cut’ from the deer. (liver not so much, but OK)


Beef Jerky: Find the leanest beef you can find and have the butcher cut it thin on a machine, Saves a lot of time.

Cut them all to uniform strip sizes and whatever lengths will fit in your dehydrator.

In a large container, drop the strips into a mixture of Teriyaki sauce and brown sugar. Lay them out in your dehydrator (after patting them sort of dry), and sprinkle freshly cracked pepper on them.

Run the dehydrator over the next few hours, being sure to rotate the racks to have them all dry out evenly. Do not over dry!

Package them up in your vacuum seal Food Saver bags.


Yup - I didn’t get any from our last batch because my boyfriend took it to work (this was a couple of weeks ago). The batch before that I took to work and shared there. :slight_smile:

I’ve done that! But only once!

And now I’m hungry :drooling_face:

I just deep fried some ‘venison fingers’ two days ago. bread them pretty much the same as in the skillet. Making sure meat is patted dry with paper towels, then into the flour, shake off, then into the milk and egg mix, and into seasoned flour. Quick fry brown. Lots of folks wonder why their breading does not stay on and it’s mostly because they had too ‘wet’ meat and the water ‘steams’ it off while frying.

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@William220 I actually like the crumbly venison flavored bits that fall off :heart_eyes: but yes patting the meat dry and then flour works better to hold things on, excellent point that I forgot. :+1:



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@Williamsw220 : Thanks. I may try this soon. To deal with the frozen issue, I’ll defrost in refrigerator while in a bowl of water with some of those seasonings :slight_smile:

Appreciate the reply.

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Either of these two are pretty dang good. After watching this I had to try it.