Ingredients:

• 2-3 lbs of venison meat
• 1 bottle of a good dipping sauce
• my favorite is Drunken Priest

Directions:

Preparations:

• Cut venison into 1/4 to 1/2 inch strips
• Place venison in a large mason jar 64 oz then cover with dipping sauce.
• Shake up to seperate the meat.
• Leave resting in jar over night in fridge.
• Take out and leave resting in jar to room temp
• Set grill at 180-200
• Place strips on grill for two to four hours.
• Check every hour then after two hours
• Flip it over
• Check every half hour