Bourbon Venison Jerky

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Ara Zada

Field Staff Writer at Harvesting Nature

Born and raised in Los Angeles Ara Zada is a chef, author, TV personality, food stylist and avid bow hunter. He has worked with Outdoor News, PBS, Food Network, ABC, CBS, NBC, TNT, Jaime Oliver Food Foundation and a range of others. His first cookbook ‘Lavash’ was released Oct. 2019. When he’s not cooking he’s shooting his bow, teaching his kids about the outdoors, training for triathlons and filling any available time with parkour.

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Latest posts by Ara Zada (see all)

• Bourbon Venison Jerky - May 12, 2023
• Jalapeño Wild Turkey Piccata - May 25, 2022
• Boar Eggplant Rollatini - November 12, 2021

Venison meat is something I love to always have in stock in my freezer. It’s definitely up there as one of my top meats of choice. We were fortunate enough to head out to Texas early this year with the family and get my oldest son his first Deer! The memory will last a lifetime, not just him but the whole family. We spent five days together hunting, playing games, talking about life and instilling the value and importance of harvesting our own meat. These are the thing I hope my children will pass on to their kids and continue the lifestyle we live. This recipe of jerky is super easy and lets me enjoy my son’s deer and relive these experiences every time I open the fridge!

Serving Size: 4  servings

Time to make: 5 hours (24 hour marinade time)

Special Equipment: Smoker

Also works with: Any Game meat

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Looking for more jerky recipes? How about this delicious Lone Star Venison Jerky?

Bourbon Venison Jerky

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Recipe by Ara Zada Course: Venison, Wild Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

5

hours 

Equipment

• Smoker

Cook Mode

Keep the screen of your device on

Ingredients

• 2 lb 2 Venison leg Boneless

• 3/4 cup 3/4 soy sauce

• 1/2 cup 1/2 Bourbon

• 1 tbsp 1 Worcestershire

• 2 tbsp 2 Paprika

• 2 tbsp 2 Garlic Powder

• 2 tbsp 2 Onion Powder

• 2 tbsp 2 Coriander

• 1 tsp 1 Cumin

• 1/4 tsp 1/4 Cayenne pepper

Preparation

• Slice Venison Leg into 1/4”-1/8” slices. Using a sharp knife or a deli slicer if you have one.
• Mix the rest of the ingredients together and add in the sliced meat. Massage the meat to ensure its completely covered. Refrigerate overnight.
• Pat dry all the meat ensuring there is no moisture left. This will reduce the cook time.
• Place the meat on the smoker and cook until the meat starts to crack when you bend it. Should be around 4 hours.
• Let the meat cool and store in glass jars or ziplock bags. Enjoy!

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