Tender strips of kudu venison are marinated in savory spices and toasted coriander before being air-dried to perfection. This traditional snack offers a rich, peppery flavor profile that is truly irresistible.
3 kg kudu silverside or topside cuts or 100 ml Worcestershire sauce
50 ml brown vinegar or 3 tbsp coarse salt
2 tbsp crushed black peppercorns or 1 tbsp coriander seeds (toasted and cracked).
100 ml Worcestershire sauce
1 tbsp coriander seeds
3 tbsp Course salt
1
Slice the venison along the natural grain into strips roughly 3cm thick.
2
Layer the meat in a glass dish, splashing each layer with Worcestershire sauce and vinegar, then dusting with salt, pepper, and coriander.
3
Marinate for 12 hours in the fridge, turning once. Pat the meat dry with paper towels.
4
Insert plastic biltong hooks into the thickest end of each strip and hang in a dedicated drying cabinet with continuous airflow for 4–5 days depending on preferred wetness.
Notes
n/a
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Ingredients
3 kg kudu silverside or topside cuts or 100 ml Worcestershire sauce
50 ml brown vinegar or 3 tbsp coarse salt
2 tbsp crushed black peppercorns or 1 tbsp coriander seeds (toasted and cracked).
100 ml Worcestershire sauce
1 tbsp coriander seeds
3 tbsp Course salt