Gluten-Free Venison Biltong
Discover the bold flavors of homemade Gluten-Free Venison Biltong, a protein-packed snack that's perfect for outdoor enthusiasts and charcuterie lovers alike. This traditional South African delicacy is made using lean venison, a robust and gamey alternative to beef, combined with a flavorful marinade of cider vinegar, gluten-free Worcestershire sauce, and earthy spices like toasted coriander and smoky paprika. The recipe is naturally gluten-free, high in protein, and easy to make using a biltong box, dehydrator, or a simple drying setup. With minimal prep time and a rewarding drying process, this preservative-free treat is ideal for snacking, road trips, or adding a gourmet touch to your appetizer platter.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
In a separate small bowl, mix the cider vinegar, gluten-free Worcestershire sauce, and brown sugar until the sugar is dissolved.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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
| Serving size | (1245.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1579.8 |
| Total Fat 29.5g | 0% |
| Saturated Fat 10.4g | 0% |
| Cholesterol 850mg | 0% |
| Sodium 8937.1mg | 0% |
| Total Carbohydrate 45.6g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 25.2g | |
| Protein 264.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 310.6mg | 0% |
| Iron 41.9mg | 0% |
| Potassium 3840.9mg | 0% |
Source of Calories