Dried Venison Recipe Ideas for Delicious Snacks

If you’re a fan of rustic, flavorful snacks, dried venison is an absolute game-changer. This traditional method of preserving lean wild game meat not only extends its shelf life but also intensifies its rich, earthy flavors.

Whether you’re an experienced hunter or simply someone who loves exploring unique protein options, making your own dried venison at home is a rewarding and delicious endeavor. It’s perfect for on-the-go snacking, camping trips, or just a protein-packed treat after a long day.

Plus, it’s a healthier alternative to many store-bought jerky options, free from unnecessary additives and preservatives.

In this detailed recipe, you’ll discover how easy it is to transform fresh venison into tender, flavorful dried meat. From selecting the right cut to mastering the drying process, I’ll guide you through every step to help you create perfect dried venison every time.

Ready to get started on this savory journey? Let’s dive in!

Why You’ll Love This Recipe

This dried venison recipe is loved for its simplicity and incredible taste. It’s a fantastic way to enjoy the natural flavor of venison while creating a healthy snack that’s high in protein and low in fat.

The seasoning blend adds just the right amount of spice and smokiness, without overpowering the natural meat flavor. Not only is this recipe budget-friendly, but it also allows you to control the ingredients for a cleaner, more wholesome result.

Additionally, drying venison at home means you can tailor the texture and seasoning to your liking — whether you prefer it tender and chewy or a bit firmer. The process is straightforward and doesn’t require fancy equipment, making it accessible to anyone passionate about cooking or preserving wild game.

Ingredients

• 2 pounds of venison loin or top round (trimmed of all fat and silver skin)
• 1/4 cup soy sauce (low sodium preferred)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper (freshly ground)
• 1/2 teaspoon red pepper flakes (optional for heat)
• 1 teaspoon kosher salt

Equipment

• Sharp boning or chef’s knife (for slicing the meat thinly)
• Cutting board
• Large resealable plastic bag or shallow dish (for marinating)
• Dehydrator (recommended) or an oven with a low temperature setting
• Wire racks or baking sheets (if using an oven)
• Paper towels (to pat the meat dry)
• Meat thermometer (optional but useful)

Instructions

1. Prepare the venison: Begin by trimming all visible fat and silver skin from the venison. Fat doesn’t dry well and can cause spoilage, so removing it is crucial. Place the trimmed meat in the freezer for about 1 hour to firm it up — this makes slicing much easier.
2. Slice the meat thinly: Using a sharp knife, slice the venison into thin strips about 1/8 to 1/4 inch thick. Cut with the grain for chewier jerky or against the grain for more tender bites. Try to keep slices uniform for even drying.
3. Make the marinade: In a bowl, combine the soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes (if using), and kosher salt. Stir until the sugar dissolves and the spices are evenly mixed.
4. Marinate the venison: Place the sliced meat into a large resealable plastic bag or shallow dish and pour the marinade over it. Massage the marinade into the meat to ensure every piece is coated. Seal the bag or cover the dish and refrigerate for at least 6 hours, preferably overnight for maximum flavor absorption.
5. Preheat your dehydrator or oven: If using a dehydrator, set it to 160°F (71°C). For an oven, preheat to the lowest possible temperature, ideally about 170°F (77°C).
6. Drain and dry the venison slices: Remove the venison from the marinade, and pat each slice dry with paper towels to remove excess moisture. This step helps the meat dry faster and prevents sticking.
7. Arrange the slices: Lay the venison strips in a single layer on dehydrator trays or wire racks placed over baking sheets if using an oven. Make sure the strips don’t overlap to allow even airflow.
8. Dry the venison: Dry the meat for 4 to 8 hours, checking periodically. The jerky is done when it is dry to the touch, bends without breaking, and has no visible moisture inside when torn. If using an oven, prop the door open slightly with a wooden spoon to allow moisture to escape.
9. Cool and store: Once dried, let the venison cool completely. Store in airtight containers or resealable bags. For longer storage, keep it in the refrigerator or freezer.

Tips & Variations

Tip: Always use lean cuts of venison for drying. Fat can cause the jerky to spoil quickly and develop off flavors.

Variation: Experiment with different marinades — try adding liquid smoke for extra smokiness or substitute soy sauce with tamari for a gluten-free option.

Tip: To test if your jerky is done, bend a piece. It should be flexible but not break.

If it cracks or snaps, it may be over-dried.

Variation: For a sweeter jerky, increase the brown sugar or add honey to the marinade. For a spicier kick, add cayenne pepper or hot sauce.

Nutrition Facts

Serving Suggestions

Dried venison jerky is incredibly versatile. Enjoy it straight out of the container as a quick protein-packed snack.

It’s perfect for hiking, road trips, or as an energy boost during outdoor activities.

For a savory snack platter, pair your dried venison with sharp cheeses, nuts, and dried fruits. You can also chop it finely and add it to soups or stews for an extra burst of flavor and protein.

Try wrapping dried venison strips in lettuce leaves with a smear of horseradish cream or mustard for a quick, low-carb snack. It also works wonderfully as a topping on salads or mixed into grain bowls.

Conclusion

Making dried venison at home is a rewarding and delicious way to preserve this lean game meat. With simple ingredients and easy steps, you can create a healthy, flavorful snack that’s perfect for any occasion.

Whether you’re an outdoor enthusiast or simply love discovering new culinary delights, this recipe offers a fantastic way to enjoy the rich taste of venison all year round.

By controlling the seasoning and drying process, you ensure every batch is tailored to your taste buds. Plus, homemade dried venison is free from artificial preservatives and additives, making it a wholesome and satisfying treat.

So why not gather your ingredients and give this traditional method a try? Your taste buds—and your adventurous spirit—will thank you!

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