Smoky Chilli Biltong - made from wild British venison

This is where the recipes start getting complicated! We tried more than a dozen varieties of chilli, before we came up with this blend. With Habanero for a little bit of heat and fruity flavour (the clue’s in the name!), the two other chillies give a deep and smoky richness to this biltong. I love to cook with this biltong – add a handful as seasoning for a stew, or even to baked beans.

We make our venison biltong from only the prime haunch meat of the fallow deer. The venison taste isn’t too strong and we found that this meat combines fantastically with spices.

Use the buttons to let us know how you like your Biltong - Sliced, or in whole sticks for you to slice at home. Usually available in a choice of lean and fatty, we will pick the pieces of biltong that suit your taste and requirements. You can also say if you prefer a wet of dry piece. The leanest and driest pieces can be as low as 2.5% fat, and up to 70% protein.

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