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Pan-fried back biltong

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


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


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.


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