What are the main ingredients in Venison Steak & Cornbread?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter, Egg/s

What is the nutritional information of Venison Steak & Cornbread?

Calories: 785, Carbs: 110 grams, Fat: grams, Protein: 59.2 grams, Sugar: 49.4 grams, Salt: 1120 grams

How do I prepare Venison Steak & Cornbread?

CORNBREAD MIX: Preheat the oven to 200°C. Place a loaf tin or a small baking dish in the oven to heat up. Heat 40g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, the melted butter, 1 egg, and 60ml of milk or water. Mix until combined. Add the polenta, the flour, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning. BAKE: Carefully remove the loaf tin or baking dish from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread out evenly. Return to the hot oven and bake until golden and a skewer comes out clean, 25-30 minutes. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired. ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. VENISON STEAK: Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. SPINACH & ONION: When the cornbread is halfway, place the shredded spinach in a bowl with a drizzle of oil and seasoning. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 3-4 minutes (shifting occasionally). Add the spinach and fry until wilted, 2-3 minutes. Remove from the pan, season, and cover. SERVE IT!: Plate up the cornbread. Side with the fried spinach & onion sprinkled with the toasted almonds. Serve with the venison steak slices drizzled with the BBQ sauce. Sprinkle over the chopped parsley and dive in, Chef!

What should be prepared from my kitchen to make Venison Steak & Cornbread?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter, Egg/s

Venison Steak & Cornbread

Name: Venison Steak & Cornbread
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Paper Towel; Butter; Egg/s

A classic and convenient family meal that brings everyone together. This recipe features succulent free-range venison steak accompanied by homemade cornbread, fragrant fried spinach and onions, and a delightful BBQ sauce drizzle. Get ready for a satisfying feast that will leave everyone asking for seconds!

Venison Steak & Cornbread

with sautéed spinach & BBQ sauce

Hands on Time: 25 - 45 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Almonds
BBQ Sauce
Free-range Venison Steak
Fresh Parsley
Onion
Onions
Polenta
Self-raising Flour
Spinach
Tinned Sweetcorn
White Sugar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Paper Towel
Butter
Egg/s

Serves 1

CORNBREAD MIX
Preheat the oven to 200°C. Place a loaf tin or a small baking dish in the oven to heat up. Heat 20g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, the melted butter, 1 egg, and 30ml of milk or water. Mix until combined. Add the polenta, the flour, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning.
BAKE
Carefully remove the loaf tin or baking dish from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread out evenly. Return to the hot oven and bake until golden and a skewer comes out clean, 25-30 minutes. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPINACH & ONION
When the cornbread is halfway, place the shredded spinach in a bowl with a drizzle of oil and seasoning. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 3-4 minutes (shifting occasionally). Add the spinach and fry until wilted, 2-3 minutes. Remove from the pan, season, and cover.
VENISON STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVE IT!
Plate up the cornbread. Side with the fried spinach & onion sprinkled with the toasted almonds. Serve with the venison steak slices drizzled with the BBQ sauce. Sprinkle over the chopped parsley and dive in, Chef!

Tinned Sweetcorn - 60g
Polenta - 30ml
Self-raising Flour - 60ml
White Sugar - 20ml
Almonds - 10g
Spinach - 50g
Onion - 1
Free-range Venison Steak - 160g
BBQ Sauce - 40ml
Fresh Parsley - 4g

Download the Recipe

Serves 2

CORNBREAD MIX
Preheat the oven to 200°C. Place a loaf tin or a small baking dish in the oven to heat up. Heat 40g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, the melted butter, 1 egg, and 60ml of milk or water. Mix until combined. Add the polenta, the flour, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning.
BAKE
Carefully remove the loaf tin or baking dish from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread out evenly. Return to the hot oven and bake until golden and a skewer comes out clean, 25-30 minutes. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPINACH & ONION
When the cornbread is halfway, place the shredded spinach in a bowl with a drizzle of oil and seasoning. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 3-4 minutes (shifting occasionally). Add the spinach and fry until wilted, 2-3 minutes. Remove from the pan, season, and cover.
VENISON STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVE IT!
Plate up the cornbread. Side with the fried spinach & onion sprinkled with the toasted almonds. Serve with the venison steak slices drizzled with the BBQ sauce. Sprinkle over the chopped parsley and dive in, Chef!

Tinned Sweetcorn - 120g
Polenta - 60ml
Self-raising Flour - 120ml
White Sugar - 40ml
Almonds - 20g
Spinach - 100g
Onion - 1
Free-range Venison Steak - 320g
BBQ Sauce - 80ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

CORNBREAD MIX
Preheat the oven to 200°C. Place a loaf tin or a small baking dish in the oven to heat up. Heat 60g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, the melted butter, 2 eggs, and 90ml of milk or water. Mix until combined. Add the polenta, the flour, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning.
BAKE
Carefully remove the loaf tin or baking dish from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread out evenly. Return to the hot oven and bake until golden and a skewer comes out clean, 30-35 minutes. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPINACH & ONION
When the cornbread is halfway, place the shredded spinach in a bowl with a drizzle of oil and seasoning. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the spinach and fry until wilted, 3-5 minutes. Remove from the pan, season, and cover.
VENISON STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVE IT!
Plate up the cornbread. Side with the fried spinach & onion sprinkled with the toasted almonds. Serve with the venison steak slices drizzled with the BBQ sauce. Sprinkle over the chopped parsley and dive in, Chef!

Tinned Sweetcorn - 240g
Polenta - 90ml
Self-raising Flour - 180ml
White Sugar - 60ml
Almonds - 30g
Spinach - 150g
Onions - 2
Free-range Venison Steak - 480g
BBQ Sauce - 120ml
Fresh Parsley - 12g

Download the Recipe

Serves 4

CORNBREAD MIX
Preheat the oven to 200°C. Place a loaf tin or a small baking dish in the oven to heat up. Heat 80g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, the melted butter, 2 eggs, and 120ml of milk or water. Mix until combined. Add the polenta, the flour, the sugar (don’t add all the sugar if you’d prefer a more savoury cornbread), and seasoning.
BAKE
Carefully remove the loaf tin or baking dish from the oven and add a drizzle of oil. Swish the oil around to make sure the base is fully greased. Pour in the batter and spread out evenly. Return to the hot oven and bake until golden and a skewer comes out clean, 30-35 minutes. Remove from the oven and cool for 15 minutes before turning it out. Run a knife around the edge to help turn out the cornbread. Cut into pieces as desired.
ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPINACH & ONION
When the cornbread is halfway, place the shredded spinach in a bowl with a drizzle of oil and seasoning. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the spinach and fry until wilted, 3-5 minutes. Remove from the pan, season, and cover.
VENISON STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVE IT!
Plate up the cornbread. Side with the fried spinach & onion sprinkled with the toasted almonds. Serve with the venison steak slices drizzled with the BBQ sauce. Sprinkle over the chopped parsley and dive in, Chef!