Venison Pemmican

3 ingredients
4 steps

Ingredients

  • 4 lb. cured venison
  • 1 1/2 lb. fresh raw fat
  • 1 c. dried wild plums

Directions

  1. 1
    Cut fat into small chunks and melt in skillet.
  2. 2
    Grind jerky fine and pour hot fat over.
  3. 3
    Mix until the consistency of sausage. Chop dried fruit finely and add.
  4. 4
    Pack pemmican in plastic or other airtight container after shaping into rolls or balls.

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