Gluten-Free Venison Biltong
Discover the rich, savory flavors of Gluten-Free Venison Biltong, a traditional South African-style dried meat snack, reimagined for gluten-free enthusiasts. Made with lean venison and seasoned with a robust blend of toasted coriander seeds, coarse sea salt, ground black pepper, and a hint of smoky paprika, this recipe combines bold spices with a tangy marinade of cider vinegar, gluten-free Worcestershire sauce, and a touch of brown sugar. Perfect for high-protein snacking or outdoor adventures, this biltong is air-dried to perfection over several days, ensuring a tender yet chewy texture that’s packed with flavor. Whether sliced thin for quick bites or savored slowly, this gluten-free venison biltong is a wholesome way to enjoy a beloved delicacy while showcasing venison's unique culinary appeal.
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Recipe Information
Ingredients
- 1000 grams Venison (topside or silverside cut, trimmed of fat)
- 20 grams Coarse sea salt
- 20 grams Coriander seeds (toasted and roughly ground)
- 10 grams Ground black pepper
- 5 grams Paprika (optional for a smoky flavor)
- 125 milliliters Cider vinegar
- 50 milliliters Gluten-free Worcestershire sauce
- 15 grams Brown sugar
Instructions
Slice the venison into long strips, roughly 1-2 cm thick and about 4-5 cm wide. Ensure all fat is trimmed, as it can spoil during the drying process.
In a large mixing bowl, combine the sea salt, toasted coriander seeds, ground black pepper, and paprika. Mix well to form a dry spice rub.
Rub the spice mixture onto the venison strips, ensuring every piece is well coated. Place the coated venison strips into a shallow container in a single layer.
In a separate small bowl, mix the cider vinegar, gluten-free Worcestershire sauce, and brown sugar until the sugar is dissolved.
Pour the vinegar mixture evenly over the venison strips in the container. Cover and refrigerate for 12 hours (or overnight), turning the meat halfway through to ensure even marination.
Remove the venison from the marinade and pat the strips dry with paper towels to remove excess moisture but leave some spice clinging to the surface.
Prepare a biltong box, dehydrator, or a well-ventilated drying area. Use hooks or clips to hang the venison strips, ensuring they do not touch each other to promote proper air circulation.
Dry the venison at room temperature with steady airflow for 3-7 days, depending on your desired level of dryness and thickness of the strips. Check daily for texture and ensure no mold forms.
Once dried to your preference, cut the venison biltong into thin slices against the grain using a sharp knife. Store in an airtight container in a cool, dry place for up to 2 weeks, or longer if frozen.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 8937 mg | 389% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 25.2 g | ||
| Protein | 264.2 g | 528% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 41.9 mg | 233% | |
| Potassium | 3841 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
