Pheasant Biltong recipe

Our #1 Pheasant Biltong recipe, an authentic South African snack

If you’re looking for an authentic pheasant biltong recipe you’re in the right place. This biltong recipe will give you succulent and tender birdtong – every time! You can pick up pheasant meat from any goo local butcher or online, but it needs to be in season. This is from around October to February.

I’ve spent most of my life enjoying Biltong and spent the last few years experimenting with different biltong recipes and ingredients. In a similar way to winemaking, with just a few good quality ingredients you can achieve loads of variable flavours.

If you’re not 100% sure if you’ll like it, GO ON! Give it a try. Or check out our last blog on the pheasant biltong taste, 3 surprising results from a tasting event.

Pheasant Biltong recipe and process

Authentic Pheasant Biltong recipe

This delicate pheasant birdtong recipe includes red-wine vinegar plus a blend of spices including salt, pepper, paprika and roasted coriander seeds. Pheasant is white meat like chicken but it’s leaner with a soft game taste.
Course Appetizer, Snack
Cuisine african, south african
Keyword biltong, pheasant biltong
Prep Time 30 minutes
Cook Time 4 days
Calories 284kcal
Author For_the_love_of_biltong


  • Sharp knife
  • Pestle and Mortar
  • Biltong Box (see our blog on how to make one)



  • 1 kg Pheasant breast meat whole.  IMPORTANT: do not slice or section the breast meat because this will make it dry out


  • 1 tbsp black pepper coarsely ground
  • 1 tbsp course Cornish Sea Salt  DO NOT USE cheap fine salt
  • 1/2 tbsp smoked paprika
  • 2 tbsp coriander seeds roasted and coarsely ground


  • 50 ml worcestershire sauce
  • 50 ml  red wine vinegar


  • Toast the coriander seeds in a dry wide pan for 2-3min or until golden brown, this unlocks their FULL flavour.
  • Crush the coriander seeds in a Pestle and Mortar. Add the other spices and mix together.
  • Coat the meat with the marranade or use a basting brus, hbut make sure it's well covered
  • Sprinkle the spice mix over both sides of the meat pushing it into the meat with your fingers or a spoon.
  • Cover the meat and let it cure for 12-24 hours in the fridge, turning the meat once or twice. This is the curing process and also helps make your meat lekker tender!
  • Hang and dry your meat (paper clips can work well) either in a biltong box or a dehydrator. It’s really important that you make sure none of the meat is touching.
  • Now leave it somewhere safe and let the magic hapen. It should be ready within 3-5 days, a dehydrator is usually a bit quicker.

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