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2 lbs. venison
Slice into thin strips while slightly frozen. SAUCE:
1/4 c. soy sauce
1 tbsp. Worcestershire sauce
1 tbsp. A-1 sauce
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1 tsp. liquid smoke


Marinate venison strips in sauce for one day in refrigerator. After marinating place strips on rack with aluminum foil underneath. Dry in a 200 degree oven for 2 to 4 hours.

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