Dried wild meat

Dried sirloin steak - simple and so good. It takes some time to prepare but is very easy. Jerky is the perfect little snack to serve to your friends before dinner, or you can take it along as a treat on a hunting trip.

Ingredients

• 200 g venison (this is deer, cut from the hind leg)

• Dark beer, enough to cover the meat

• 2 tsp. honey

• ½ tsp. dijon mustard

• 3 tbsp. soy sauce

• 1 tsp cayenne pepper

• Hot chili sauce (optional)

Procedure

Cut into long, thin strips. Mix honey, dijon mustard, soy sauce and cayenne pepper in a bowl. Add a little hot chilli sauce if you like. Put the meat in the bowl and make sure to cover it evenly with the marinade. Then pour in the dark beer until the meat is completely covered. Set aside and refrigerate at least overnight, but preferably for 24 hours.

Preheat the oven to 160 °. Place a tin in the bottom of the oven to catch drips, or line with cling film.

Place the meat strips on a rack so that they do not touch each other and dehydrate them for 2 hours in the oven, or until the desired consistency is reached. Keep an eye on it. It's done when you can tear the jerky apart. The jerky should keep for at least two weeks in a sealed container stored at room temperature.

Good hunting and good cooking.

Once you've tried this recipe, I'd definitely recommend you try my recipe for Roasted Game Duck.