I kg Venison (steak, saddle or leg meat) cut into strips5 inches by 2 inches and 1 inch thick.
Biltong spices – I use Freddy Hirsch (http://www.amazon.co.uk/Freddy-Hirsch-Original-Biltong-Spice/dp/B0095I8GHM/ref=sr_1_2?ie=UTF8&qid=1392558053&sr=8-2&keywords=biltong+spice)
Red chilli flakes
Plenty of ground back pepper
3 tbs red wine vinegar
4 tbs wood
chips (hickory, applewood or whisky-soaked oak chips are the best
Place the biltong strips in a deep container. Pour on 2-3 tbs of the biltong spice mixture, chilli flakes (according to taste) and plenty of ground black pepper shake to coat meat. Add red wine vinegar and shake again. Cover and leave in fridge for 3 hours. Drain and pat dry with kitche paper. Cover and leave for another hour in fridge. Place in biltong maker (these are good – http://www.amazon.co.uk/Andrew-James-Dehydrator-Adjustable-Temperature/dp/B009DIFMXK/ref=sr_1_1?ie=UTF8&qid=1392558547&sr=8-1&keywords=food+dryer). Set to low hear (30 C or lower) and se to dry for 20 hours. When dry on the outside but not totally dried out, arrange on tray in Cameron smoker (picture above) with the wood chips under th drip pan. Cook on low to medium heat for 25 mins. If you want the meat crisp on the outside, cook on higher heat for 30 mins.
Ingredients (for four people)
500 g (or 750 if bone in) of venison leg/casserole meat
4 tablespoons of good quality paprika
half a bottle of cheap red wine
250 g of peeled shallots
3 large carrots – scrubbed
I tin butter/cannellini/borlotti or other beans
4 cloves of garlic, crushed
2 red chillis (optional)
4 tbs plain yogurt
2 tbs extra virgin olive oil
Groud black pepper and sea salt
Heat the oil in a pan or metal casserole dish and gentle fry the garlic and the peeled shallots. Add the meat – cubed but in large cubes and leave some meat on the bone if you have it. Brown the meat and then add the paprika. Fry gently until the meat is thoroughly coated with the paprika. Add about half the wine and story in, add the finely chopped chillis – with seeds if you like more heat. Cut the carrots crosswise leaving quarter inch thick tings of carrot. Add to the pan. Add the beans. Stir all together and add salt and pepper – lots of black pepper is v good and goes well with the paprika, if you like your casserole spicy. Bring to a bubbling simmer, cover and cook for 20 minutes. Stir, adding more wine id drying out. Turn the heat down and simmer, checking/stirring regularly, for 2-3 hours. Add more wine or a little water if it starts reducing too much. Check for flavour before serving and add a little more paprika and pepper if it is too mild for you. Serve with a tbs of yogurt on top of the casserole. This foes v well with mashed potato, plain rice or egg noodles and a v good chew Malbec.