2 lb. venison roast, cut in 1/4-inch strips
1/4 c. soy sauce
1/3 c. Lea & Perrins Worcestershire sauce
1 tsp. (heaping) onion powder
1 tsp. garlic powder
1 tsp. salt
1 tbsp. coarse ground black pepper

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. Put a toothpick through the ends of the meat and hang between the bars of the oven rack. Line the bottom of the oven with aluminum foil. Place rack in oven and bake at 150°F for 4 to 6 hours. Turn off oven and allow to hang there overnight.