MEAT RECIPE

Smoky Venison Jacket Potatoes

Ingredients

6 large all-purpose potatoes, scrubbed
olive oil, for drizzling
sea salt
ghee, for cooking
500 g (1 lb 2 oz) minced (ground) venison
300 g (101/2 oz) minced (ground) pork
1 tablespoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon garam masala

Topping ideas:
butter
1/2 cup grated cheese, such as mozzarella
4 chives, snipped
1/2 cup sour cream
cilantro (coriander) leaves
hot sauce
1/2 cup tomato salsa
1/2 cup guacamole

Equipment:
Fire pit
Cast-iron frying pan

- Feeds 6 -

HOW TO MAKE IT

1. Light your fire and let it burn down for about an hour until you obtain a medium heat.

2. Place each potato in a square of foil. Drizzle with olive oil and scatter over some salt, then wrap up the potatoes and place in the coals of the fire. Cook for about 30 minutes or until soft, turning every 10 minutes.

3. Place a large cast-iron frying pan on the hot coals. Add a generous dollop of ghee and let it melt, then add the venison and pork and cook, breaking up any lumps with a wooden spoon, for about 5 minutes, until browned. Stir through the spices and cook until aromatic. Remove from the heat and set aside.

4. Set your table and add your choice of toppings. Cut open the potatoes, spoon over the mince mixture and serve. Enjoy as the sun sets.

Recipe created in collaboration with Thor Industries.