Pssst, are you in the market for a venison jerky recipe? How about a venison jerky recipe that hails from one of Michigan’s most celebrated charcuterie experts, Chef Steven Grostick The one thing Grostick knows better than Michigan is meat, and this recipe perfectly combines his two greatest passions. The French may prefer their charcuterie to come from pigs, but this is America, dammit. We like jerky, and we like venison, and when you put the two together, well, what’s not to like?