Meat and potatoes are staples for most hunters, and combining the two is a great way to enjoy the bounty of your hunt. Baked potatoes are fluffy and flavorful, but not all spuds are equal. Knowing the different varieties and where to use them is important. The russet potato is best for baking, as it is thick-skinned and high in starch. The skin draws moisture when cooking, leaving the flesh moist and smooth. The thick skin is perfect for twice-baked potatoes, and the bigger potatoes are easy to work with to separate the skin from the flesh.
Adding cooked, ground venison and gravy as a layer to the potato takes the stuffed concept to a new level. This recipe can be a stand-alone meal or served with a side dish. Finished potatoes can be frozen and taken to a hunting camp for quick heating and eating. Adding cream cheese to the potato helps them to rise and hold shape when baking the second time.
Ingredients
• 2 russet potatoes
• 2 tsp olive oil
• ½ cup sour cream
• 2 Tbsp unsalted butter, melted
• 2 ozs. cream cheese (optional)
• 1 tsp salt
• ½ tsp freshly ground black pepper
• ½ cup cheddar cheese, shredded
Potato Directions
1. Preheat the oven to 400˚F, rub each potato with olive oil and poke the top with a fork.
2. Place the potatoes on a baking sheet and bake for 1 hour. Remove and allow to cool.
3. Place the potatoes on a cutting board and cut them in half lengthwise. Using the edge of a large spoon, carefully scoop out the inside flesh of the potatoes and place it in a bowl. Leave about ¼ inch of flesh on the potato skin. Set the skins aside.
4. Add the potato flesh, sour cream, melted butter, cream cheese, salt and pepper, and mash together. If possible, use beaters to whip the contents to help them rise and stay fluffy when baking.
Meat Mixture Ingredients
• 2 Tbsp oil
• 1½ lbs. ground venison
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 Tbsp butter
• 1 Tbsp Worcestershire sauce
• 1½ cups beef broth (reserve ½ cup)
• ½ cup milk
• salt
• pepper
• 2 Tbsp cornstarch
Meat Directions
1. Add oil to a frying pan and brown the ground venison, onion and garlic. Do not drain any liquid.
2. Add butter and Worcestershire sauce to the meat mixture and simmer, stirring constantly. Add the beef broth, milk, salt and pepper.
3. Blend the ½ cup of beef broth with the cornstarch and slowly stir into the meat mixture. A gravy will form and thicken as the ingredients heat and simmer.
4. Remove from heat and let cool slightly.
Build the Potatoes
1. Use a spoon to transfer the meat mixture to fill the potato skins. Do not mound or overfill.
2. Top the meat mixture with the potato mixture until mounded high.
3. Top each potato with shredded cheese.
4. Bake the potatoes for 20 minutes at 350°F to heat through.
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