3 lbs. venison, thinly sliced
1/4 c. soy sauce
1/4 c. Worcestershire sauce
1 tbsp. Dijon mustard
1 tbsp. salt
1/3 tbsp. pepper

To make the marinade, combine all ingredients except venison. Marinate venison for 12 hours. Remove excess moisture with paper towels. Bake at 150 degrees for 12 hours on cookie sheets. Keep refrigerated.