Monday, January 8, 2024

MAKE IT: Teriyaki Venison Jerky


venison jerky

This marinade recipe has been a staple in my house, for various cuts of meat and even vegetables. However, it also makes a phenomenal marinade for jerky. Recently, my daughter and I marinated a large roast cut of venison to make jerky as a present for some of her friends. Although I typically use my dehydrator to make jerky, we instead used the oven, as we did when my daughter was very young and we could not afford a dehydrator. Although jerky can be shelf stable, I tend to err on the side of caution, and recommend refrigeration. I hope that you enjoy this jerky as much as my family does!

 1 Cup Low-Sodium Soy Sauce
 1 Cup Red Wine (I use Manichewitz Blackberry), OR substitute 1 Cup Pomegranate or Cranberry Juice (add 1 teaspoon vinegar to juice)
 2 Tablespoons Oil (optional)
 2 teaspoons Ground Ginger (OR ¼ cup ginger juice)
 2 teaspoons Garlic Powder (OR 2 cloves garlic, minced)
 1 Tablespoon Molasses (OR 1 Tablespoon brown sugar)
 1-2 pounds lean venison, fat and connective tissue trimmed off (other cuts of meat, poultry, and wild game can also be used)


Photo by MB Mitcham

1. Trim fat and connective tissue from venison roast.
2. Thinly slice venison into even 1/8-1/4 slices.
3. Mix all ingredients, then pour over the sliced venison roast.
4. Let marinate for at least 24 hours in the refrigerator, making sure to move the venison around so that it has a chance to evenly marinate. (A note that we double-marinated the meat, as a whole roast and then after slicing.)
5. Remove venison from the marinade.
6. Either pre-heat oven to 175 degrees Fahrenheit or prepare a dehydrator.
7. Place on dehydrator racks (following dehydrator directions for time of dehydration) or elevated racks in oven (when using the oven, I have repurposed cookie racks over foil-lined cookie sheets and copper air frying/crisper baskets over foil-lined sheets. Both work– you want to ensure that there is airflow around the jerky as it slowly dries).
8. If using the oven, cook for 3-4 hours, or until the jerky is dry to the touch, but still somewhat tender.
9. Place in air-tight containers and store in refrigerator for up to 3 weeks.
10. Enjoy!


(Notes from MB: While I have used a variety of containers for marinating, I keep coming back to a simple gallon-sized zip-top bag. It contains mess very well, and is much easier to be able to see what parts of the meat/wild game/poultry need more contact with the marinade. Also, jerky can be stored as shelf-stable in an air-tight container in a cool, dark place for around a week).

Nutrition Information (for the marinade; nutrition per serving will vary depending on what is marinated and how long it marinates): Serving size: 1 recipe; Calories: 838.4, total fat: 27.4 g,
saturated fat: 4.3 g, cholesterol: 0 mg, sodium: 4819.6 mg (the actual amount of sodium, and other macro/micronutrients, will vary in the jerky, depending on the cut of meat, thickness, how long it was marinating, etc.), carbohydrates: 89.5 g, fiber: 0.5 g, sugar: 43.9 g, protein: 16.9 g

Photo at top: Venison jerky. Photo by MB Mitcham’s daughter, Brianna.

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MB, an ADK 46-R, is an Assistant Professor and Director of the Online MPH Program at George Mason University. In her free time, she can usually be found scampering up and over mountains whilst munching on eggplant bacon, writing odd things, or doing zoomies with Sig and Bella, the shollie and entledoodle dynamic duo who own me. She can also be found at:

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