Venison Jerky Recipe

Do you ever find yourself walking by jerky in the store and think to yourself "why is it so darn expensive?!" Save some money and make your own venison jerky with this recipe from Scott Leysath's, "The Sporting Chef"

By: Scott Leysath, "The Sporting Chef"


Venison Jerky Recipe (Photo courtesy of “The Sporting Chef”)


A great way to use up a whole bunch of deer, this venison jerky recipe is particularly good with older, tough animals. If you don’t have any deer meat, try it with trimmed skinless duck or goose breasts or any antlered game. Make sure that you remove any fat, gristle, silver skin, etc. before marinating the meat. This jerky is not brined or cured so it should be either refrigerated or frozen, if you plan on keeping it around for over 1 week.

Yield: 1 ½ pounds venison jerky
Prep time: 15 minutes
Cook time: 4-5 hours


  • 2-3 pounds trimmed venison, sliced thinly into strips
  • 1 teaspoon hoisin sauce
  • 1 cup soy sauce
  • 1 cup pineapple juice
  • 1 tablespoon brown sugar
  • ⅓ cup rice vinegar
  • 1 teaspoon fresh ginger, minced
  • 2 garlic cloves, minced
  • 1 tablespoon (or more) Tabasco or Asian chili-garlic sauce



1. Combine all ingredients except the venison in a large bowl.

2. Add trimmed venison strips to bowl and toss to coat evenly.

3. Cover and refrigerate for 12–24 hours.

4. Place venison strips on a cookie rack over a sheet pan and place pan in a 160-degree oven or dehydrator. Make sure oven door is cracked open about ½ inch so that moisture will escape.

5. Venison should be dried in 4–5 hours.