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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R315.22
for 4 servings · R78.81 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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BBQ Sauce needs 160 mlClark's Kitchen Sweet and Smokey BBQ Sauce 375 ml 375 ml at R48.99 · 43% of packR20.90
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White Sugar needs 80 mlWhite Sugar 1 kg R36.99 · whole pack (size can't be divided)R36.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Self-raising Flour needs 240 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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Polenta needs 125 mlPolenta 500 g R51.99 · whole pack (size can't be divided)R51.99
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Free-range Venison Steak needs 640 gFree Range Venison Steaks Avg 500 g 500 g at R119.50 · 1.28× packR152.96
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
Not in the Woolies basket — source these elsewhere:
- Tinned Sweetcorn
Shopping
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Frequently Asked Questions
What is the preparation time for Venison Steak & Cornbread?
The preparation time for Venison Steak & Cornbread with sautéed spinach & BBQ sauce is between 25 and 45 minutes.
What is the total time required to make Venison Steak & Cornbread with sautéed spinach & BBQ sauce?
The total time required to make Venison Steak & Cornbread with sautéed spinach & BBQ sauce is between 45 and 65 minutes.
How many servings does Venison Steak & Cornbread provide?
4 servings
What are the main ingredients in Venison Steak & Cornbread?
Almonds, BBQ Sauce, Onion, Parsley, Polenta, Self-raising Flour, Spinach, Tinned Sweetcorn, Venison Steak, White Sugar
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?
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. 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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Venison Steak & Cornbread?
Almonds, BBQ Sauce, Onion, Parsley, Polenta, Self-raising Flour, Spinach, Tinned Sweetcorn, Venison Steak, White Sugar
How many calories does Venison Steak & Cornbread have?
785 calories
How much fat content does Venison Steak & Cornbread have?
grams