---------- Recipe via Meal-Master (tm) v8.02
  
       Title: VENISON JERKY, FROM ANDREA CASSONI
  Categories: Cyberealm, Wild game
       Yield: 10 servings
  
       2 lb Sliced venison 1/8″ thick
       2 tb Worcestershire sauce
       2 tb Soy sauce
       1 tb Salt
       1 ts Ground red pepper
       2    Cloves garlic, sliced
       1 c  Corn whiskey
       1 c  Water
  
   Slice the meat when it is lightly frozen. The cuts
   should be long, thin and with the grain. Cut across
   the grain if you want more tender, but more brittle
   jerky.
   
   Trim off all of the fat. Marinate strips in a glass
   container overnight. You may substitute 2 cups of red
   wine for the corn whiskey and water.
   
   Pat dry and arrange pieces side by side on an oven
   roasting rack, with- out overlap. Cook at minimum heat
   (150F) for 6 hours. Leave oven door ajar to allow
   moisture to escape. Meat should be dark, dry and store
   jerky in a cool, airtight container.
  
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