If you are looking to make room in your freezer for this year’s harvests or simply enjoy smokey snacks, this venison jerky recipe fits the bill.
Ingredients:
12 oz dark beer
1 cup of Soy sauce
1/4 cup of Worcestershire Sauce
3 TBS of Brown Sugar
1/2 TBS of Garlic Salt
1 TBS of Sea Salt
3-4 TBS of Ground Black Pepper
Directions:
Mix all ingredients in a large bowl.
Pour mixture into a zip lock bag containing 2 pounds of sliced venison.
Marinate overnight in the refrigerator.
Smoke jerky for around 3 hours.
Check the thinnest pieces first to determine remaining amount of time needed for larger pieces.
-
Cranberry Balsamic Roasted Wild Turkey
There is nothing more rewarding than coming home from a successful hunt and providing your family a home cooked meal with your harvest. And, there is nothing that pairs with Wild Turkey better than cranberries.
Brought to you by The National Wild Turkey Federation, join Kristy Titus’s latest episode of The Wild Kitchen where she prepares Cranberry Balsamic Roasted Wild Turkey breast from the Volume 2 of the Wilderness Athlete Wild Kitchen Cookbook.
-
Wild Turkey Leg Poutine
That gobbler you just tipped over might have been a tough guy before he fought with a load of No. 5s, but don’t write off his legs as too tough for the table. There are several ways to cook wild turkey legs to keep them tender, juicy and bursting with flavor. This recipe combines the magical braising process with a stick-to-your-ribs poutine dish native to Quebec, Canada. Poutine (pronounced poo-teen) is essentially smothered French fries. So here goes …
-
From Field to Plate: Jeremiah Doughty
Jeremiah is an organic meat harvester. He does not hunt for a trophy as his prize. He hunts for the joy of knowing where his food comes from. And, his goal is to teach others that the meat we put on the table can look great and taste even greater.
