Roe Deer Jerky with Rosemary and Chili

Name: Reh-Jerky mit Rosmarin und Chili
Total time: 5 h
Ingredients: 1000 g Rehfleisch (Keule, Oberschale); 20 ml Olivenöl; 50 ml Sojasauce; 5 g Frischer Rosmarin (fein gehackt); 3 g Chiliflocken; 5 g Knoblauch (gepresst); 8 g Meersalz

MarinadeGameDehydratingEasy5–7 hrs70 °C

Tender roe deer meat is seasoned with a Mediterranean-spiced marinade of rosemary, chili, and garlic, then dried into aromatic jerky. The flat leg or top round is best suited for uniform strips. Slow dehydrating at 70 °C keeps the meat pleasantly chewy while developing an intense flavor.

Ingredients(for 1 kg)

Roe deer (leg, top round)1000 g

Olive oil20 ml

Soy sauce50 ml

Fresh rosemary (finely chopped)5 g

Chili flakes3 g

Garlic (pressed)5 g

Sea salt8 g

Instructions

Preparing the meat

20 min + 1–2 hours freezing

Clean the roe deer meat, removing all sinew and fat. Place meat in the freezer for 1–2 hours until slightly firm. Then cut across the grain into uniform 3 mm strips.

Marinating

12 hours

Stir all marinade ingredients together in a bowl. Place meat strips in a ziplock bag or baking dish, pour over marinade, and mix well. Cover and marinate for 12 hours in the refrigerator, turning occasionally.

Drying

5–7 hours

Remove strips from marinade and pat dry with paper towels. Lay in a single layer on dehydrator racks with no overlapping. Dry at 70 °C for 5–7 hours. Jerky is done when it frays slightly when bent but does not snap. Post-heat in oven at 80 °C for 10 minutes for food safety.

Pro Tip

Fresh rosemary gives a more intense flavor than dried – finely chop the needles and work them directly into the marinade so the essential oils dissolve better.

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