|by Dottie Rankin|
Traditionally a paste of fresh basil leaves, garlic, olive oil, Parmesan, and pine nuts, pesto has come a long way since its humble beginnings in ...
Tip: Try venison jerky for more results.
Results 1 - 10 of 12 for ground venison jerky
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Mix ground venison with spices. Roll ... oven control for 3 to 4 hours. When meat is dry, cut in strips, place in covered container and store in dry place.
1.Cut Venison into 1/4-inch-thick slices. ... oven door about 2 inches using a foil ball or an empty can. Cook-Dry the venison for 8-10 hours or until dry.
Mix ingredients with water. Place garlic cloves in cheese cloth and crush. Let hang in water. Add meat and soak for 12 hours. Dry over coals, turning ...
Place meat strips into a shallow glass container. Mix rest of ingredients together and pour over strips of meat. Cover and refrigerate overnight. Dry ...
Mix oil, sauces ... and pour over venison strips. Marinate overnight. ... wire racks and put in smoker on low heat for 5-6 hours or until desired dryness.
Cut meat into strips with grain. Dissolve salt in the water, add remaining ingredients. Soak meat in the mixture 2 or more hours turning strips ...
Remove as much ... and have coarse ground. Mix all ... and thickness of jerky. Open oven ... time. but I double you will be able to leave it alone that long.
Mix spices with ground venison. Press meat ... meat on racks in oven. Remove paper. Bake at 160 degrees for 3-4 hours. When meat is dry, cut into strips.
Marinate meat for at least 3 hours in deep container. Turn every hour or so and push meat down into sauce. Remove rack from oven and place over sink. ...
Make a salt ... Take strips of venison ham and/or backstrap ... coat with coarse ground pepper to taste. ... NOTE: This doesn't last long around our house!
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