If you love beef jerky, you'll love this venison version. Venison strips are marinated in a homemade BBQ style sauce, then cooked until dehydrated in a low oven. Yum yum!
- 450g boneless venison roast joint
- 4 tbsp. each soy sauce and Worcestershire sauce
- 2 tbsp. liquid smoke
- 2 tbsp. tomato ketchup
- 1/4 tsp. each black pepper, salt, garlic granules and onion granules
Slice the venison into inch-wide, 3mm thick strips. Place into a resealable plastic bag with all of the remaining ingredients, kneading the mix in the bag so that the flavourings are evenly distributed around the venison. Leave in the fridge overnight.
Place a baking tray on the bottom of the oven to catch drips. Preheat to 70C. Place the venison strips onto a rack so they're not touching each other. Bake for 6-8 hours or until the desired consistency is reached.