Pan-fried back biltong

Name: Pan-fried back biltong
Yield: serving
Cuisine: Boil
Ingredients: 4.00 kg venison loin, sliced into strips for biltong; 1.00 kg sea salt; coriander seeds roasted; 125.00 ml brown sugar; 50.00 ml freshly ground black pepper; 500.00 ml vinegar brown

Rate this recipe

By Food24 November 03 2009

Print Recipe

839

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (6)

4.00 kg

venison — loin, sliced into strips for biltong

BILTONG SPICES

1.00 kg	sea salt
	coriander seeds — roasted
125.00 ml	brown sugar
50.00 ml	freshly ground black pepper
500.00 ml	vinegar — brown

Tap for ingredients

Method:

Layer the biltong slices in a non-metal container. Sprinkle spices and vinegar over each layer. Leave for 48 hours, turning after 4 hours. Hang to dry, reserving a few slices for frying. (The slices may also be frozen.) Slice the biltong into pieces about 1 1/2 – 2 cm thick and sauté in butter or margarine until browned on both sides. Do not overcook. Remove from pan and set aside. Add a little red wine to the pan juices and simmer until the sauce thickens. Season to taste with fresh thyme. Pour the sauce over the meat and serve with hot potato salad and quince jelly.