You can create flavorful deer jerky at home in your oven. You can dry the venison if you have a food dehydrator by doing so according to the manufacturer’s recommendations. The marinade can be used again for further batches.
| Prep Time: | 25 mins |
| Cook Time: | 4 mins |
| Additional Time: | 15 mins |
| Total Time: | 44 mins |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- 6 cups all-purpose flour, or more as needed
- 3 tablespoons white sugar
- 1 ½ tablespoons baking powder
- 1 ½ teaspoons salt
- 1 (.25 ounce) package quick-rise yeast
- 2 cups warm water
- oil for frying
Instructions
- Mix flour, sugar, baking powder, and salt together in a large bowl. Make a well in the center of the mixture.
- Dissolve yeast in the warm water in a small bowl. Pour into the middle of the flour mixture. Mix together lightly and rapidly until dough is moist and soft. Allow dough to rise slightly, 15 to 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Pinch off a 2-inch piece of dough with well-floured fingers. Stretch it into a round 5 to 6 inches in diameter, working in more flour if needed.
- Deep-fry dough until golden brown, about 2 minutes per side. Drain on paper towels. Repeat with remaining dough.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Reviews
I have made this recipe many times as written and it is always good. Why mess with success, BUT I wanted to try making it in my Ninja Foodi. They browned on with a coating of oil spray, but we’re doughy in the center and boring, boring, boring to eat. I even tried dusting with cinnamon sugar before air crisping. Better but next time I go back to a skilled with 3/4″ of oil.
Sorry but this recipe is unnecessary. I’m Native American and we just mix all purpose flour and water until you get a doughy consistency you make it about half and inch thick and as large as you’d like. Then poke a hold in the center with your finger and make it about 1 cm around. Then just deep fry until golden brown. There is no need for such a long, drawn out recipe. No offense!
We did not use oil to cook due to dietary restrictions. Pan Fried with butter instead. Family loved them 🙂
Good
I will make this again.
I was a little nervous to make this, since I don’t fry things in general, but I was asked to bring a native American dish to a book club. I used an electric skillet set at 375° and that worked very well. I poured in about a half inch of vegetable oil and set that to heat while the dough rose. Again, that worked out just fine. I got about 16 pieces of bread out of the 6 cups of flour. The bread is delicious, and I was thinking maybe to serve it with strawberry jam. Thank you for the recipe!
These were very good. I served then topped with pinto beans, cheese, lettuce and diced tomato. They would also be good made a little smaller and sprinkled with cinnamon and sugar.