This comes down to the fat content in each slice – pieces with more fat tend to stay chewier.
Class Venison (Deer) Jerky
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Attention hunters! This classic venison jerky recipe pairs the robust, wild flavour of venison with the distinctive taste of wild-harvested juniper berries—a perfect match. The addition of red wine vinegar and rosemary adds a nice touch that beautifully complements the venison.
This recipe is designed to enhance and celebrate the natural flavour of venison rather than masking it, offering a truly authentic and delicious experience.
Dietary Preferences: High-protein, dairy-free, gluten-free, soy-free, nut-free
Approximate weight (per serving): 40g
Macronutrients (per 40g serving):
Carb Energy
2.3g | 9 kcal
Protein Power
23g | 92 kcal
Fat Fuel
3.2g | 29 kcal
Learn more about the importance of macronutrients in your outdoor adventure meal plan
Classic Venison Jerky Ingredients
Before you go running to the store, let me give you the inside scoop on the key ingredients:
Venison: White-tail or Mule Deer
Native to: North America
Top 3 nutrients: protein, iron, vitamin B12
This recipe is perfect for hunters who have tagged a deer, but venison meat is also available for purchase from specialty meat shops and local ranchers.
Red Wine Vinegar
Invented in: Mediterranean regions
Top 3 nutrients: acetic acid, antioxidants, potassium
Red wine vinegar complements the meat and other ingredients in this recipe best. It’s well worth grabbing a bottle instead of using white wine vinegar. If you’re in an absolute pinch, I would recommend using classic white vinegar and adding a splash of red wine (do 75% vinegar, 25% wine for measurements)
White Sugar
Native to: South Pacific (sugarcane); Europe (sugarbeets)
White sugar is recommended, but you can use any alternate sugar of your choice. Other sugar varieties may alter the taste.
Juniper Berries
Native to: North America, Europe & Asia
Top 3 nutrients: vitamin C, vitamin A, antioxidants
If you’re able, you can harvest your own juniper berries, otherwise, specialty spice shops typically carry dried juniper berries. My go to is The Silk Road Spice Merchant
Garlic
Native to: Central Asia
Top 3 nutrients: antioxidants, vitamin C, manganese
I have no particular shopping notes for garlic… so how about an interesting fact? The distinctive odor of garlic comes from a compound called allicin, which is produced when garlic is crushed or chopped. Allicin is also responsible for many of garlic’s health benefits, such as its antioxidant and anti-inflammatory effects.
Dried Rosemary
Native to: Mediterranean regions
Top 3 nutrients: vitamin C, vitamin A, antioxidants
This recipe calls for dried rosemary, simply because I typically have that on hand more often. You can use fresh rosemary, but be sure to use three times the amount of fresh rosemary as the recipe calls for dried rosemary.
How to make jerky with a dehydrator or an oven
Basic steps (using a dehydrator):
- Slice venison into unison slices (about 1/4″ thick)
- Marinate for 12 hours in the fridge
- Arrange on a dehydrating tray with enough room for air to circulate between pieces (no over lapping)
- Dehydrate at 160℉ for about 6 hours.
It’s that easy!
- Keep in mind that experimentation may be necessary to find the ideal drying time that suits your preferences and the characteristics of your dehydrator.
- 6 hours is the recommended minimum for jerky to ensure proper drying for preventing spoilage.
More specific instructions are provided in the recipe below.
More specific instructions, including individual dry times for the ingredients in Class Venison Jerky are provided in the recipe below.
Basic steps (using an oven):
- Slice venison into unison slices (about 1/4″ thick)
- Marinate for 12 hours in the fridge
- Preheat oven to 160℉ or as low and close as possible (most ovens can go down to 170℉)
- If your oven doesn’t go this low, you can also try using the “warm” setting. If you have a convection oven, I suggest turning convection mode on to allow the most air flow.
- Arrange marinated meat on a parchment paper or silicone mat lined baking sheet or air frying pan with enough room for air to circulate between pieces (no over lapping).
- Dehydrate for about 6 hours.
It’s that easy!
- Keep in mind that experimentation may be necessary to find the ideal drying time that suits your preferences and the characteristics of your oven.
More specific instructions are provided in the recipe below.
How do you know when your jerky is done and properly dehydrated?
When done, beef jerky should:
- be dry and leathery, but slightly pliable. It may crack when bent, but shouldn’t snap.
- be darker in colour than before it was dehydrated
Tip: Take a piece out and allow to cool before testing it’s doneness.
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Storage Instructions
Here are some tips to help you maximize the shelf life of your Classic Venison Jerky:
- Ensure jerky is cool before storing
- Keep stored in a sealable container or bag
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
- Store in a cool, dry and dark place. For longer term storage, it’s recommended to keep stored in the freezer (especially if not vacuum sealed)
When dried and stored properly, your jerky should keep at room temperature for 3-4 weeks, 8 weeks in the fridge, or 6 months in the freezer.
Class Venison Jerky FAQ's
What cut of venison meat is best?
The best cuts of venison for jerky are the hindquarters, specifically the rump roast, top round, and bottom round.
Wait, so I dehydrate the meat raw?
Yes! Dehydrating is a natural preservation method. Dehydrating removes the moisture (water) from food, which inhibits the growth of microorganisms like bacteria, yeasts, and molds that causes spoilage. The acidity in the marinade also create an inhabitable environment for bacteria.
Can I use a different protein?
Venison is best for this flavour pairing. However, you could use this marinade for other meat jerkies.
My jerky came out dry and crunchy - what did I do wrong?
Your meat slices were probably a bit too thin. Achieving the perfect jerky texture is all about finding the right balance – thick enough to retain a satisfying chew, yet thin enough to dehydrate properly for both texture and long-term freshness.
Some of my jerky is nice and chewy, others are more dry - what happened?
Can I make this in the oven?
A dehydrator is the best option since it’s designed for the job—making the process more efficient! While most ovens don’t go as low as 160°F, they typically reach 170°F, which can still work, though dialing in the perfect texture may take some practice. Incase you missed the directions on how to use your oven to make jerky, click here.
Can I use fresh rosemary?
You can, but your jerky may not be shelf-stable as long. (Fresh rosemary actually takes longer to fully dehydrate than the jerky itself). If you intend to eat the jerky relatively quick – go for it. Just make sure to use three times the amount of fresh rosemary as the recipe calls for dried rosemary.
Classic Venison (Deer) Jerky
Attention hunters! This classic venison jerky recipe pairs the robust, wild flavour of venison with the distinctive taste of wild-harvested juniper berries—a perfect match. The addition of red wine vinegar and rosemary adds a nuanced touch that beautifully complements the venison.This recipe is designed to enhance and celebrate the natural flavour of venison rather than masking it, offering a truly authentic and delicious experience.COOKING METHOD: Dehydrating
Notable Equipment
- 1 Dehydrator
- 1 Meat Tenderizer optional
Ingredients
- 454 g venison
- ¼ cup red wine vinegar
- ¼ cup water
- 2 ½ tsp white sugar
- 4 - 5 dried juniper berries
- 1 clove garlic
- ¼ tsp dried rosemary
Instructions
- 1. Combine all ingredients (except for venison) in a saucepan. Mix well and heat over medium high heat.
- 2. Bring to a boil. Reduce heat and simmer for 15 minutes. Set aside to cool.
- 3. While marinade is cooling, slice venison into about ¼" thick slices (length does not matter) and lightly tenderize with meat tenderizer. (Tenderize to obtain proper and even thickness, as well as to best allow marinade to soak into the meat)
- 4. Place meat into container with marinade. Make sure the marinade is cool enough to not warm the meat. Gently stir and fold to ensure all meat is coated with marinade.
- 5. Let marinate in fridge for 12 hours. Meat will absorb much of the marinade and appear thicker.
- 6. Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (no over lapping).
- 7. Dehydrate at 160℉ for about 6 hours. When done, meat should be dry but pliable.
Notes
- Dehydrating time may vary (the thickness, water and fat content of the meat, as well as the humidity and altitude of your environment will impact dehydrating time)
- Jerky lasts at room temperature for up to 2-3 weeks, 2 months in the fridge or up to 6 months in the freezer
- Learn more about dehydrating from our Dehydrating 101 post.
Nutrition
Serving: 40gCalories: 129kcalCarbohydrates: 2.3gProtein: 23gFat: 3.2gSaturated Fat: 1.3gCholesterol: 20mgSodium: 19mgSugar: 1.4g
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
