4
lb venison
4
tb onion powder
1
1/2 ts black pepper
1
1/2 ts garlic powder
2
pinches salt
1/2
ts italian seasoning
1
c worcestershire sauce
1
c soy sauce
1
ts texas pete
Cut
venison into 1/3-inch strips or less, cutting with the grain. Combine
rest
of ingredients. Place meat in pan or dish and pour marinade over
meat.
Let stand 24 hours in refrigerator. Remove from refrigerator and
place
foil in bottom of oven to catch drippings. Insert toothpicks through
one
end of strip of meat and hang from over rack. Rack should be at highest
setting. Bake at 150F
for 4 hours or until dried to taste.