Cracked Black Pepper Venison Jerky Recipes

CRACKED BLACK VENISON

Cracked Black Venison image

Tasty and spicy, this is a simple venison steak dish that is easy to make.

Provided by Mark

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h10m

Yield 4

Number Of Ingredients 4

Ingredients

2 (1/2 pound) venison steaks
2 teaspoons cracked black pepper
2 teaspoons coarse salt
1 tablespoon unsalted butter

Steps:

Season venison steaks with pepper and salt. Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard. Transfer butter to a large skillet and heat over high heat.
Saute venison steaks in skillet for about 3 minutes each side, then reduce heat to medium and cook for about 10 minutes each side for rare steaks, 15 minutes each side for medium. Remove from heat and let stand for 2 to 3 minutes before slicing into long strips. Serve immediately.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 0.7 g, Cholesterol 93.4 mg, Fat 5.6 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 2.9 g, Sodium 924.5 mg

MIKE'S PEPPERED BEEF JERKY

Mike's Peppered Beef Jerky image

If you like the peppered beef jerky in the bag, you will absolutely love this.

Provided by Michael D.

Categories Appetizers and Snacks Meat and Poultry Jerky Recipes

Time P1DT10h25m

Yield 24

Number Of Ingredients 13

Ingredients

4 pounds very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips
¾ cup Worcestershire sauce
¾ cup soy sauce
1 ½ tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 teaspoon liquid smoke, or more to taste
¼ teaspoon cayenne pepper
¼ teaspoon coriander seeds
¾ cup water, or as needed
¼ teaspoon coriander seeds
¼ teaspoon ground black pepper to taste

Steps:

Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
Preheat oven to 300 degrees F (150 degrees C).
Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
If desired, sprinkle strips with more coriander seeds and black pepper.
Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded. Store in refrigerator.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 3.8 g, Cholesterol 68 mg, Fat 4 g, Fiber 0.2 g, Protein 27.9 g, SaturatedFat 1.3 g, Sodium 569.1 mg, Sugar 2 g

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