- 3-4 pound rump roast or similar cut
- 3/4 cup Worcestershire Sauce
- 3/4 cup Soy Sauce
- 1 cup raisins
- 3/4 cup Good Madeira
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 Tbsp Salt
Cut meat into 1/4″ strips. Place remaining ingredients into blender and mix well. Then pour mixture over meat and refrigerate for at least 48 hours. Dehydrate for 8-10 hours, or until done.
Pairs nicely with the remaining Madeira, but then again, that’s the general idea.
– Bear in mind that this jerky does not call for any type of added preservative. Refrigeration, or freezing, is best for long-term storage.
Recipe by Michael Patrick McCarty
Most people don’t think of making jerky out of this common and often underrated bird, so good pigeon jerky recipes are scarce as hen’s teeth. Either that, or our fanatic pigeon shooting friends are holding them quite close to the vest.
We’ve been experimenting a bit with pigeon jerky and we have a few ideas. Many beef jerky marinades seem to work fairly well. Duck or goose jerky recipes can be adapted too. We’d love to hear about some of your favorite creations.
Soy and Ginger Pigeon Jerky
- 6 pigeon breasts
- 1 cup soy sauce
- 1/2 cup maple syrup
- 1/2 cup water
- 1 teaspoon fresh grated ginger
- 1 pinch cayenne pepper
Pound and flatten pigeon breasts in an effort to make them as uniform as possible, then cut into thin strips about 1/4″ thick. Combine the rest of the ingredients in a mixing bowl and add the breast meat. Marinade for 4 to 12 hours in refrigerator, then dehydrate for about 8 hours at 155 degrees. It is done when it cracks easily when bent.
Serve with some creamy goat cheese of your choice on a good artisan cracker and a glass of good Port to wash it down. Guaranteed to stump the crowd, because almost no one can guess it’s origin. They will, however, want more.
2 thoughts on “Pronghorn Jerky With Raisins and Madeira”
Can’t wait to give this recipe a try.