Thai Venison Jerky Recipe


2 1/2 lbs. Venison roast

3 tsp Coriander seeds

1 tsp Cumin seeds

1 1/2 tsp Sugar

4 tsp Thai light soy sauce - Aew Sai

1 1/2 cup Oil


Slice venison across the grain 2-3 inches in size and 1/4 inch thick.

Roast coriander and cumin seeds in a fry pan over low heat until fragrant, cool, and grind coarsely in a mortar or a spice grinder.

Combine venison and the rest of the ingredients and marinade for one hour.

Place venison pieces on a cake rack sprayed with Pam and put the rack in a foil lined cookie sheet large enough to catch any liquid dripping from the beef. Place the cookie sheet in a lowest setting oven until the venison pieces are dry to the touch and no liquid seep out when pressed (between 6-12 hours depending on the oven).

Over medium-low heat, heat the oil in a flat-bottomed fry pan and drop the beef in 5-6 pieces at a time. Fry until crispy on the outside and around the edges. Drain on a cake rack over paper towels. Keeps up to 1 week in an airtight container at room temperature. Serve alone or with cooked sticky rice. NOTE: Tenderize beef lightly with a mallet if using less tender cuts of venison. Be sure to drain the oil well. Any excess may become rancid. Cool completely before storing.

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