Easy to make. Bold flavor.
Trim all fat from the meat. Semi freeze, then cut into very thin strips. Combine rest of ingredients and mix thoroughly. Put strips of meat in a shallow pan and brush a little of the marinade on each layer. Marinate the strip (overnight) in the refrigerator overnight. Drain on paper towel. Dry venison in 150 degree oven or in a smoker (2 pans of sawdust) until all the moisture is gone.
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 4 | ||
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Calories: 212 | ||
Calories from Fat: 42 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 30.2mg | 9 % | |
Sodium 2593.5mg | 89 % | |
Potassium 90.8mg | 2 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.4g | ||
Protein 40.1g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 212
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