Pan-fried back biltong

Recipe from: 9/30/1999 12:00:00 AM
Ingredients 7
Servings 0
Time

Ingredients

  • 4
    kg
    loin of venison, sliced into strips for biltong
  • BILTONG SPICES
  • 1
    kg
    coarse salt
  • roasted coriander to taste
  • 125
    ml
    brown sugar
  • 50
    ml
    black pepper
  • 500
    ml
    brown vinegar
 

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.
 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.