homestyle food with an attitude

The Best Texas Oven Venison Jerky

The Best Texas Oven Venison Jerky

Venison meat jerky strips on rack on pan

We have been fortunate this year, we have been meat rich!  It has been a fun year of hunting. I have harvested 4 whitetails, my son JW has harvested 2 and my wife Kim has attempted 1.  Her gun scope was off, the gun is really old and went thru a car wreck several years ago.  I’ve had to make some adjustments to it over the years and it has finally crapped out.  After putting it on paper at a 100 yards I realized it was the gun and not her.  She was happy to hear that.  So, we have been thoroughly enjoying fried deer cutlets, venison chili, venison jerky, venison enchiladas, venison cornbread, venison hash, venison nachos, venison street tacos, etc.  Don’t get me wrong I LOVE fried deer cutlets, but I’ve had to come up with different ways to use our venison.

I enjoy sending healthy protein in my son’s lunch box, that either myself or my family has harvested and I’ve processed at my kitchen table. Venison was a staple in my diet when I was a kid and I thought nothing of it.  When you show up to football practice and your kids teammates all come up to you looking for jerky and wanting to know where you got it, I guess you’re on to something.  Apparently JW has been sharing/trading jerky at lunch 🙂 Whenever you are processing venison you always end up with scrap pieces that are perfect for making jerky or chili.  This is what I do with those beautiful pieces!

First, you mix together in a large bowl your marinade with 3-5 lbs of venison pieces.  The more meat you got the better cause this stuff disappears FAST!  Out of the 20-30 lbs I’ve made this year, I’ve only consumed maybe 1/2 lb, my boy has an appetite and he loves venison!  Cover the bowl and keep refrigerated for 12-30 hours (however long you can wait).

Venison jerky pieces in marinade in stainless steel bowl on a table next to an antique coffee grinder

When you think your venison has soaked long enough turn your oven to 200 degrees.  Pour the meat into a strainer to drain off the marinade.

Venison jerky pieces in mesh strainer in sink

Pat dry with paper towels, very important to get the meat as dry as you can!

jerky in bowl with paper towels

Next you will need to lay the venison pieces on a cooling rack that has been placed on top of a pan.  I use my wife’s cookie sheets.  Like so….

Venison meat jerky strips on rack on pan on table

Be sure to not overlap pieces so air will be able to circulate around all the pieces.

raw venison jerky pieces on cooling rack on pan


Put the pan in the oven and cook at 200 degrees for 4 hours.  Looks so tasty!  Now you’ve got 4 hours to kick back enjoy a cold one and wait for your venison jerky!

venison jerky pieces on cooling rack on cookie sheet in oven

Good stuff, it really is amazing….can’t stop eating it…………….!

venison jerky on cooling rack on pan


Venison Jerky Marinade

1/2 cup worcestershire sauce

1/2 cup soy sauce

3 Tablespoons  liquid smoke

1 teaspoon fajita seasoning (I like to use Fiesta brand) or you can use Morton Tender Quick)
Bolner’s Fiesta Fajita Seasoning, 7 Ounces (Pack of 1)

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon chili pequin powder (or red pepper flakes or black pepper whichever you prefer)

1 Tablespoon agave nectar or honey

3 Tablespoons freshly ground black pepper







Leave a Reply

Your email address will not be published. Required fields are marked *