Biltong made from venison heart

[J@son]

This is my first attempt at making biltong from heart. I'm pleased with the results although I flattened the meat before curing / drying which I think was unnecessary and made it a bit too thin. A heart yields three good sized slices of richly flavoured and surprisingly tender meat - and biltong seems a good way of making best use of this.

 

[VSS]

Nice idea. I'll have to try that.

 

[J@son]

Cheers @VSS ... I don't think you will be disappointed. Got to be better than leaving it out for the fox. I've never really fancied braised hearts (one of my dad's favourite dishes) but can't resist biltong.