Biltong recipes
20 minutes
Venison bites and sweetcorn crumpets
Load more
Venison bites and sweetcorn crumpets
20
Easy
5 minutes
20 minutes
Ingredients
- 120 g self-raising flour
- 1 x 420 g Woolworths cream-style sweetcorn
- 2 free-range extra-large eggs
- 1 cup full-cream milk
- 1 cup Woolworths white mature Cheddar, grated
- sea salt and freshly ground black pepper, to taste
- 150 g Woolworths free-range venison biltong bites, chopped
- 2 T chives, roughly snipped
- 2 T vegetable or avocado oil
- 2 T butter, for serving
- 2 T Woolworths honey infused with ghost chilli, for serving
Method
1. Combine all the ingredients except the butter and honey in a large bowl and allow to stand for 10 minutes.
2. Heat a splash of oil in a non-stick pan over a high heat. Add about 4 apple-sized spoonfuls of batter to the pan, spacing them evenly.
3. Once you notice small bubbles appearing on the surface of the batter, gently flip over and cook for a further 5–7 minutes. Repeat with the remaining batter.
4. Serve with a smear of butter and some chilli honey.
Find more biltong recipes here
Food and production: Marcelle van Rooyen
Food assistant: Bianca Jones
Photography: Shavan Rahim
Videography: Romy Wilson
Woolworths' venison biltong bites are mildly spiced in the traditional South African way, and have a rich, gamey flavour. They're made using specially selected venison that graze freely – gemsbok, springbok, blesbok, wildebeest, kudu, hartebeest, eland, impala or buffalo. Whether they're swirled through batter to make savoury scones or crumpets, or added to lunchboxes or trail mix for snacking, these tasty bites deliver bold flavour.
