Maple Syrup Venison Jerky

  • Course

    Small Bites

  • Duration

    3+ hours, plus marinating time

  • Serves

    3 pounds
Chef’s notes

Is there anything better to snack on during a hunt than wild game jerky? This fall, make a batch of jerky flavored like breakfast sausage to eat during your mid-morning glassing sessions. It’s a great way to stay fueled while in the backcountry.

You can make this jerky using any type of venison, such as elk, antelope, or deer. I find it’s also an excellent way to utilize goose breasts. A helpful tip for slicing the meat into thin, equal-sized pieces is to cut it while it’s still half-frozen. Uniformity will yield consistency, making your jerky dry equally.

Before your next hunt, defrost a few pounds of meat so you can enjoy the extra protein in the field.

In the video above, Kevin Gillespie demonstrates how to prepare this recipe with his own unique perspective.

Ingredients

  • 3 lbs. venison roast or Canada goose breast
  • 4 cloves of garlic
  • 1 tbsp. fennel seeds
  • 3 tbsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. red pepper flakes
  • 2 tbsp. dried sage
  • 2 tbsp. dried thyme
  • ½ cup maple syrup
  • ½ cup apple cider vinegar
  • ½ cup water

Also works with

Venison, goose

Special equipment

Dehydrator, mortar & pestle

Preparation

  1. Slice the meat across the grain between ⅛” and ¼” thick. This is easier to do when the meat is chilled in the freezer for an hour, or hasn’t fully defrosted yet. Place all the sliced meat in a large, resealable bag.
  2. If you have a mortar and pestle, smash the fennel seeds, kosher salt, and garlic cloves until you reach a rough paste. Stir into a bowl with the remaining spices, then whisk in the water, maple syrup, and apple cider vinegar until well mixed.
  3. Pour liquids into the bag with the meat and mix to coat each piece on both sides. Marinate in fridge for up to 24 hours, tossing and mixing the bag periodically.
  4. Remove the meat from the marinade and squeeze off excess liquid. Lay each piece of meat on dehydrator trays with space in between the slices. Set the dehydrator to 150° and dry the jerky for 2 to 4 hours, or until completely dry.
  5. If you don’t have a dehydrator, use your oven set at the lowest temperature or the “keep warm” feature (no higher than 225°F), and crack the door open with a crushed beer can. Place the meat on a rack for airflow and flip when halfway done. The final texture should be bendable, but still holding its shape and not cracking.
Chef’s notes

Is there anything better to snack on during a hunt than wild game jerky? This fall, make a batch of jerky flavored like breakfast sausage to eat during your mid-morning glassing sessions. It’s a great way to stay fueled while in the backcountry.

You can make this jerky using any type of venison, such as elk, antelope, or deer. I find it’s also an excellent way to utilize goose breasts. A helpful tip for slicing the meat into thin, equal-sized pieces is to cut it while it’s still half-frozen. Uniformity will yield consistency, making your jerky dry equally.

Before your next hunt, defrost a few pounds of meat so you can enjoy the extra protein in the field.

In the video above, Kevin Gillespie demonstrates how to prepare this recipe with his own unique perspective.

Ingredients

  • 3 lbs. venison roast or Canada goose breast
  • 4 cloves of garlic
  • 1 tbsp. fennel seeds
  • 3 tbsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. red pepper flakes
  • 2 tbsp. dried sage
  • 2 tbsp. dried thyme
  • ½ cup maple syrup
  • ½ cup apple cider vinegar
  • ½ cup water

Also works with

Venison, goose

Special equipment

Dehydrator, mortar & pestle

Preparation

  1. Slice the meat across the grain between ⅛” and ¼” thick. This is easier to do when the meat is chilled in the freezer for an hour, or hasn’t fully defrosted yet. Place all the sliced meat in a large, resealable bag.
  2. If you have a mortar and pestle, smash the fennel seeds, kosher salt, and garlic cloves until you reach a rough paste. Stir into a bowl with the remaining spices, then whisk in the water, maple syrup, and apple cider vinegar until well mixed.
  3. Pour liquids into the bag with the meat and mix to coat each piece on both sides. Marinate in fridge for up to 24 hours, tossing and mixing the bag periodically.
  4. Remove the meat from the marinade and squeeze off excess liquid. Lay each piece of meat on dehydrator trays with space in between the slices. Set the dehydrator to 150° and dry the jerky for 2 to 4 hours, or until completely dry.
  5. If you don’t have a dehydrator, use your oven set at the lowest temperature or the “keep warm” feature (no higher than 225°F), and crack the door open with a crushed beer can. Place the meat on a rack for airflow and flip when halfway done. The final texture should be bendable, but still holding its shape and not cracking.
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Maple Syrup Venison Jerky

Recipe by: Danielle Prewett
  • Course

    Small Bites

  • Duration

    3+ hours, plus marinating time

  • Serves

    3 pounds
Chef’s notes

Is there anything better to snack on during a hunt than wild game jerky? This fall, make a batch of jerky flavored like breakfast sausage to eat during your mid-morning glassing sessions. It’s a great way to stay fueled while in the backcountry.

You can make this jerky using any type of venison, such as elk, antelope, or deer. I find it’s also an excellent way to utilize goose breasts. A helpful tip for slicing the meat into thin, equal-sized pieces is to cut it while it’s still half-frozen. Uniformity will yield consistency, making your jerky dry equally.

Before your next hunt, defrost a few pounds of meat so you can enjoy the extra protein in the field.

In the video above, Kevin Gillespie demonstrates how to prepare this recipe with his own unique perspective.

Ingredients

  • 3 lbs. venison roast or Canada goose breast
  • 4 cloves of garlic
  • 1 tbsp. fennel seeds
  • 3 tbsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. red pepper flakes
  • 2 tbsp. dried sage
  • 2 tbsp. dried thyme
  • ½ cup maple syrup
  • ½ cup apple cider vinegar
  • ½ cup water

Also works with

Venison, goose

Special equipment

Dehydrator, mortar & pestle

Preparation

  1. Slice the meat across the grain between ⅛” and ¼” thick. This is easier to do when the meat is chilled in the freezer for an hour, or hasn’t fully defrosted yet. Place all the sliced meat in a large, resealable bag.
  2. If you have a mortar and pestle, smash the fennel seeds, kosher salt, and garlic cloves until you reach a rough paste. Stir into a bowl with the remaining spices, then whisk in the water, maple syrup, and apple cider vinegar until well mixed.
  3. Pour liquids into the bag with the meat and mix to coat each piece on both sides. Marinate in fridge for up to 24 hours, tossing and mixing the bag periodically.
  4. Remove the meat from the marinade and squeeze off excess liquid. Lay each piece of meat on dehydrator trays with space in between the slices. Set the dehydrator to 150° and dry the jerky for 2 to 4 hours, or until completely dry.
  5. If you don’t have a dehydrator, use your oven set at the lowest temperature or the “keep warm” feature (no higher than 225°F), and crack the door open with a crushed beer can. Place the meat on a rack for airflow and flip when halfway done. The final texture should be bendable, but still holding its shape and not cracking.