Name: Smoked Venison Jerky and Fried Sage Salad (Standard)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 4 h
Yield: 4
Cuisine: American
Ingredients: 1 lb Venison-trimmed of silver skin; 1/4 cup Soy Sauce; 2 tbsp Worcestershire Sauce; 1 tbsp Brown Sugar; 1 tsp Black Pepper-ground; 1/2 tsp Garlic Powder; 1 cup Fresh Sage Leaves; 2 tbsp Olive Oil; 1/4 cup Balsamic Vinegar; 1/4 cup Walnuts-chopped

Recipe tier

A rustic and flavorful dish featuring homemade venison jerky paired with a simple fried sage salad.

Total 4h

Serves 4

Steps 8

Ingredients 11

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Fire it up · 180 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 96m Cook 144m Plate 5m Reset 10m

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Venison Jerky
1 lb 450 g Venison-trimmed of silver skin
cup 60 mL Soy Sauce
2 tbsp 30 mL Worcestershire Sauce
1 tbsp 15 mL Brown Sugar
1 tsp 5 mL Black Pepper-ground
tsp 2.5 mL Garlic Powder
Fried Sage Salad
1 cup 240 mL Fresh Sage Leaves
2 tbsp 30 mL Olive Oil
cup 60 mL Balsamic Vinegar
cup 60 g Walnuts-chopped
Salt To taste

Equipment

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Instructions

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Prepare the Venison Jerky: Slice the venison into -inch thick strips.
Combine all Venison Jerky ingredients in a resealable bag and marinate for at least 4 hours, or preferably overnight.
Smoke the venison at 160°F (71°C) for 4-6 hours, or until desired dryness is achieved. Alternatively, dehydrate at 160°F (71°C) for 6-8 hours.
Prepare the Fried Sage Salad: Heat Olive Oil in a skillet over medium heat.
Fry the Sage Leaves in batches for 10-15 seconds per batch, until crispy. Remove with a slotted spoon and place on paper towels to drain.
In a bowl, whisk together Balsamic Vinegar and a pinch of Salt.
Combine the fried sage, Walnuts, and Balsamic Vinegar dressing. Toss gently to coat.
Serve the Smoked Venison Jerky alongside the Fried Sage Salad.