Venison and Redcurrant Jacket Potatoes
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Ingredients
- 4 baking potatoes
- 300 g venison mince
- 1 onion
- 1 tbsp redcurrant jelly
- 100 ml beef stock
- 10 g butter
Nutrition (per serving)
- Calories
- 333 kcal
- Protein
- 22.1 g
- Carbohydrate
- 44.8 g
- of which sugars
- 7.3 g
- Fat
- 5.4 g
- of which saturates
- 2.5 g
- Fibre
- 6.1 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Prick the baking potatoes all over and bake at 200C (180C fan, gas 6) for 1 hour to 1 hour 15 minutes until the skins are crisp and the insides are soft.
- 2
Meanwhile, brown the venison mince in a pan over a high heat until no pink remains, breaking it up as it cooks.
- 3
Add the chopped onion and cook for 6 minutes until softened.
- 4
Stir in the redcurrant jelly and beef stock and simmer for 10 minutes until thickened.
- 5
Split the hot potatoes open and fluff the insides with the butter.
- 6
Pile the venison mixture into the potatoes and serve.
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