A simply flavored venison jerky bringing forward the classic flavors of a traditional beef stroganoff. Just bring the sour cream!
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I wanted to create a dehydrated beef stroganoff meal, but didn’t know how to get the traditional flavor of Worcestershire sauce in a powdered form. Enter venison jerky! When the marinated venison jerky is rehydrated with all the other beef stroganoff ingredients, it imparts the marinade flavors into the sauce. The beef (or venison) stroganoff for the trail then has the flavors just like the version made at home.
Make some extra venison jerky with beef stroganoff marinade to enjoy the jerky on the trail as a snack!
Ingredients and Variations
- Venison Round Roast: Most venison cuts will work for jerky since venison is lean. If using beef, select a lean cut such as an eye of round or round roast.
- Water: Plain old tap will work fine. Heat the water to dissolve the bouillon.
- Beef Bouillon*: A beef base or granulated bouillon will work great since it dissolves faster. Bouillon cubes will also work but may take longer to dissolve. This adds salt to the marinade as well.
- Worcestershire Sauce*: A classic flavor in a beef stroganoff dish.
- Soy Sauce*: Use normal soy sauce, not low sodium. The salt is needed for curing and preserving the meat.
- Dijon Mustard: This is an ingredient in the original version of beef stroganoff. It adds a little zest and salt to the marinade.
- Ground Pepper, Onion Powder*, Garlic Powder*: Adds flavor like traditional beef stroganoff.
Equipment Needed
Meat slicer: Nice to have. This helps to cut the meat evenly and make the process quicker. A sharp kitchen knife will also work.
Measuring cups and spoons: To measure ingredients.
Glass* or stainless-steel bowl: Mix the marinade and place sliced meat in the bowl. Cover with a lid or plastic wrap when refrigerating.
Strainer or colander*: Once marinated, strain the meat from the marinade before placing on dehydrator trays.
Paper towels: If the meat is too wet after straining, place briefly on paper towels to absorb excess moisture so the dehydrator trays don’t end up a mess.
Helpful Tips for Making Venison Jerky
- Trim any excess fat off the meat before freezing. If the fat runs through slices, cut it out after cutting into strips or preferred shape.
- Freeze the meat for about an hour before slicing. This helps to firm the meat for easier slicing.
- Use a meat slicer for consistent thickness of slices. A meat slicer can also help get a thinner slice as compared to a knife.
- Slice the meat about 1/8 inch thick. A thicker slice will take longer to dehydrate.
Venison Jerky with a Beef Stroganoff Marinade
Ingredients
- 1 pound Venison round roast
- 1 cup Water boiling
- 4 tsp Granulated beef bouillon
- 3 Tbsp Worcestershire sauce
- 1 Tbsp Soy sauce
- 1 tsp Dijon mustard
- 1/2 tsp Ground pepper
- 1/2 tsp Onion powder
- 1/2 tsp Granulated garlic
Instructions
- Put the venison round roast into the freezer for about an hour to firm up the meat.
- Slice the venison round roast into slices about 1/8 inch thick. If desired, cut into strips.
- Add the bouillon to boiling water and stir to let it dissolve.
- Add the remaining ingredients except the sliced venison and stir to combine. Let the marinade cool before adding the sliced venison.
- Add the sliced venison and mix to make sure all slices are covered with marinade.
- Put the venison in the marinade in the refrigerator and let sit for 24-48 hours.
- Strain the marinade from the venison and place on the dehydrator trays. If the venison seems wet, set on a paper towel first before placing on the tray to remove some moisture.
- Dehydrate about 4-5 hours at 155-160℉ or on the highest dehydrator heat setting. The jerky is done when it cracks and bends. To test, remove a piece from the dehydrator and let it cool for 15 minutes.
Notes
- Beef bouillon cubes can be used in place of the granulated bouillon. Use 1 cube per teaspoon. The cubes may take longer to dissolve than the granulated.
- Use regular soy sauce, not low salt. The salt is used for curing the meat.
- Marinating time should be at least 24 hours for good flavor, but a longer marinating time will allow the meat to absorb more flavor.
- Thicker venison slices will take longer to dehydrate. If you cut larger than 1/8 inch thick, dehydrating time will increase to 5-6 hours.