Venison Hot Sticks

Black pepper and red cayenne pepper in this venison hot sticks recipe cause you to get that warm, fuzzy feeling whenever you take a bite. Ground coriander seeds are added to fill out the flavor.

Coriander, one of the first spices ever used, tastes similar to a combination of lemon and sage. A bit on onion and garlic flavor completes the seasoning of this deer snack stick.


Venison Hot Sticks Recipe

Black and Red Hot Sticks

  • 2 pounds ground deer meat
  • 3/4 pound fatty ground beef
  • 2 teaspoons canning salt
  • 1 teaspoon Morton® Tender Quick®
  • 1 1/2 teaspoons ground black pepper
  • 1 1/2 teaspoons cayenne pepper powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground coriander seeds
  • 1/4 teaspoon garlic powder

Combine the ground deer and ground beef with the salt and Tender Quick®. Mix thoroughly and refrigerate for two days, mixing again for a few minutes twice each day. Combine, then add the remaining dry ingredients to the meat, mixing very well. Allow this mixture to rest in the fridge for another couple of hours.

Form the meat mixture into a round snack stick shape with a jerky shooter. Dry the venison hot sticks in a food dehydrator, oven, or meat smoker until just firm. Figure on six to eight hours in a dehydrator or smoker, and four to six hours in the oven. Visit Making Deer Snack Sticks for an explanation of the snack stick making process.


If you'd prefer a mild recipe, try this venison stick recipe that contains a bit of fennel and anise. The licorice like flavor of those spices makes a great tasting stick. And if you'd like to make a batch of deer jerky, one of these pages should have just what you're looking for.




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