Citrus and venison make a great pairing. The acid in the citrus helps to break down and tenderize the meat while imparting a great sour-sweet flavor. This recipe was inspired by a citrus and basil sauce I ate in Capri, Italy.
Prep Time:
15 minutes, plus 3 hours to marinate
Cook Time:
3 to 4 hours
Makes:
20 to 30 pieces
½ cup orange juice
¼ cup soy sauce
2 tablespoons dried basil
1 tablespoon grated orange zest
1 tablespoon grated lemon zest
1 tablespoon grated lime zest
1 teaspoon garlic powder
¼ teaspoon cayenne pepper (optional)
2 pounds venison meat, such as bottom round, sliced against the grain ⅛- to ¼-inch thick
1.
In a large bowl, whisk together the orange juice, soy sauce, basil, orange zest, lemon zest, lime zest, garlic powder, and cayenne (if using). Add the venison strips and toss to coat well. Cover and refrigerate for 3 hours.
2.
Set the dehydrator to 145°F.
3.
Gently shake off any excess marinade, and place the venison
strips on the dehydrator trays so they do not touch. Dehydrate for 3 to 4 hours or until the jerky is pliable.
4.
Remove the jerky from the dehydrator and let cool to room temperature. Store in an airtight container at room temperature for up to 4 weeks or in the refrigerator for up to 5 weeks.