Venison doesn’t just refer to deer; the category includes all meat from the Cervidae family, including elk, moose and caribou. Drying the meat as we do in this recipe takes away the gamey taste.
Heat oil in frying pan. Add venison and season with salt and pepper. Cook until browned. Set aside to cool. Combine remaining ingredients in large bowl. Add venison. Cover and refrigerate overnight. Remove venison strips from marinade with tongs and shake off excess liquid. Lay venison strips on large baking sheet and place in 175°F (80°C) oven for 2 1/2 hours. Turn strips over and place back in oven for 30 minutes with door propped open 2 to 3 inches (5 to 7.5 cm). The low temperature and door propped open allows the meat to dry out and cure completely. Makes about 2/3 lb. (300 g) jerky. Serves 10.
Vegetable oil 3 tbsp. 45 mL Venison, cut into 1/4 inch 2 lbs. 900 g (6 mm) strips Salt 1 tsp. 5 mL Pepper 1 tsp. 5 mL Worcestershire sauce 2 tbsp. 30 mL Soy sauce 2 tbsp. 30 mL Garlic cloves, minced 2 2 Brown sugar 3 tbsp. 45 mL Cayenne pepper 2 tsp. 10 mL Molasses 2 tbsp. 30 mL Water 1 cup 250 mL