Abstract: To improve the quality and flavor defects of the traditional fermented venison jerky, so, a certain amount of chicken fat is added to the fermented venison jerky with a complex starter (Pentose tablet coccus: Staphylococcus xylosus: Lactobacillus plantarum=2:2:1). In this paper, differences were compared in nutritional characteristics and flavor of three groups of venison jerky(no fermentation without fat, fermentation without fat, and fermentation with fat). The results showed that the optimal added amount of chicken fat was 2% by sensory comprehensive analysis; L* value of group of fermentation with fat was 20.13 and the group of no fermentation without fat was 19.67, with no significant difference (P > 0.05), but both a* value (7.73) and b* value (9.29) were significantly higher than a* value (1.58) and b* value (2.34) of the no fermentation group without fat (P<0.05). The water content of the group that fermentation with fat(15.22%) and no fermentation without fat (21.33%) was significantly highter than the group of the fermentation with no fat(14.1%) (P<0.05). The pH of the fermentation with fat group (5.04) was significantly lower than that of the no fermentation without fat group (5.89) and the fermentation without fat group (5.28). Hardness of fermentation with fat group (5071.22%) was significantly lower than that of no fermentation without fat group (21143.94%) and fermentation without fat group (10324.73%). Fatty acids in the fermentation with fat group (7.229 mg/100 g) were significantly higher than those in the no fermentation without fat group (2.635 mg/100 g) and the fermentation without fat group (3.591 mg/100 g) (P<0.05). Amino acids in the fermentation with fat group (12.218%) were significantly higher than those in the no fermentation without fat group (8.43%) and the fermentation without fat group (10.213%) (P<0.05).The relative olefin contents of volatile substances in the fermentation without fat and fermentation with fat groups were 66.06% and 55.85%, respectively, with significant differences (P<0.05), and the contents of aldeums, acids and alkanes were significantly increased (P<0.05). The content of aldehydes, acids and alkanes increased significantly (P<0.05), while the content of alcohols and heterocyclic compounds decreased significantly (P<0.05).In conclusion, the addition of chicken fat has a positive effect on the quality of fermented venison jerky, which highlights the nutritional properties and flavor of fermented venison jerky.