Venison (Roe Deer) Jerky Herbs
Fine roe deer meat with rosemary, thyme and marjoram creates an aromatic herb jerky. The tender venison absorbs the Mediterranean herb aromas particularly well and is ideal for dehydrating. An elegant jerky for connoisseurs.
Ingredients(for 1 kg)
Instructions
Prepare meat
25 minutesCompletely trim roe deer meat of fat, sinew and silver skin, as fat shortens shelf life. Pre-freeze meat for 1 hour then cut into uniform strips 3-4 mm thick.
Season & Marinate
10 min + 10-12 hoursMix all spices and herbs together. Coat meat strips with olive oil and thoroughly massage in the herb mixture. Marinate covered in a container or vacuum-sealed for 10-12 hours at 4 °C in the refrigerator.
Dehydrating
6-8 hoursPat strips on kitchen paper and distribute on dehydrator racks. Dehydrate at 70 °C, rotate racks after 3 hours for even drying. A core temperature of 70 °C must be safely reached.
Cool & Store
30 minutesAllow finished jerky to cool completely on a rack, do not stack. Store in glass jars with screw caps or vacuum bags. The roe deer jerky keeps in a cool dry place up to 2 weeks, vacuum-sealed in the refrigerator up to 6 weeks.
Pro Tip
Crush fresh herbs in a mortar before rubbing to release the essential oils. Dried herbs produce a more intense flavor than fresh ones when dehydrating, as they do not release as much moisture.
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