eCook Meal
Baked Potato & Savoury Venison
with a green salad & sour cream
Get a load of this, Chef! Fluffy on the inside, crispy on the outside baked potato halves are loaded with an oh-so-yummy onion, tomato & chilli venison mince. A drizzle of sour cream sauce, a side of green salad, and there you have a simple yet simply delicious meal!
Serving guide
Choose your portion size.
BAKED Potato
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the Potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 [35–40]|#7DA0D7 minutes. Alternatively, air fry at 200°C until crispy, 35-40 minutes (shifting halfway).
TOMATO-CHILLI MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the chilli flakes (to taste), the NOMU rub, and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in 100ml [200ml]|#7DA0D7 of water and simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener (to taste), and season.
GREEN SALAD
In a salad bowl, combine the salad leaves and the Cucumber with a drizzle of olive oil and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with a splash of water. Season and set aside.
ALL DONE!
Plate up the baked Potato. Top each half with the onion & chilli loaded savoury mince. Dollop over the loosened sour cream. Serve the dressed green salad on the side. Quick and simple as that, Chef!
BAKED Potato
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the Potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 [35–40]|#7DA0D7 minutes. Alternatively, air fry at 200°C until crispy, 35-40 minutes (shifting halfway).
TOMATO-CHILLI MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the chilli flakes (to taste), the NOMU rub, and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in 100ml [200ml]|#7DA0D7 of water and simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener (to taste), and season.
GREEN SALAD
In a salad bowl, combine the salad leaves and the Cucumber with a drizzle of olive oil and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with a splash of water. Season and set aside.
ALL DONE!
Plate up the baked Potato. Top each half with the onion & chilli loaded savoury mince. Dollop over the loosened sour cream. Serve the dressed green salad on the side. Quick and simple as that, Chef!
BAKED Potato
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the Potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 40-45 minutes. Alternatively, air fry at 200°C until crispy, 40-50 minutes (shifting halfway).
TOMATO-CHILLI MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Add the chilli flakes (to taste), the NOMU rub, and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in 300ml [400ml]|#7DA0D7 of water and simmer until reduced and thickening, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and season.
GREEN SALAD
In a salad bowl, combine the salad leaves and the Cucumber with a drizzle of olive oil and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with a splash of water. Season and set aside.
ALL DONE!
Plate up the baked Potato. Top each half with the onion & chilli loaded savoury mince. Dollop over the loosened sour cream. Serve the dressed green salad on the side. Quick and simple as that, Chef!
BAKED Potato
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the Potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 40-45 minutes. Alternatively, air fry at 200°C until crispy, 40-50 minutes (shifting halfway).
TOMATO-CHILLI MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Add the chilli flakes (to taste), the NOMU rub, and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in 300ml [400ml]|#7DA0D7 of water and simmer until reduced and thickening, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and season.
GREEN SALAD
In a salad bowl, combine the salad leaves and the Cucumber with a drizzle of olive oil and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with a splash of water. Season and set aside.
ALL DONE!
Plate up the baked Potato. Top each half with the onion & chilli loaded savoury mince. Dollop over the loosened sour cream. Serve the dressed green salad on the side. Quick and simple as that, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R169.09
for 4 servings · R42.27 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Venison Mince needs 600 gFree Range Extra Lean Venison Mince 500 g 500 g at R83.99 · 1.20× packR100.79
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Sour Cream needs 80 mlSour Cream 250 ml 250 ml at R38.99 · 32% of packR12.48
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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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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Tomato Paste needs 60 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
- NOMU BBQ Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Baked Potato & Savoury Venison?
The preparation time for Baked Potato & Savoury Venison with a green salad & sour cream is between 30 and 45 minutes.
What is the total time required to make Baked Potato & Savoury Venison with a green salad & sour cream?
The total time required to make Baked Potato & Savoury Venison with a green salad & sour cream is between 50 and 65 minutes.
How many servings does Baked Potato & Savoury Venison provide?
4 servings
What are the main ingredients in Baked Potato & Savoury Venison?
Cucumber, Dried Chilli Flakes, NOMU BBQ Rub, Onion, Potato, Salad Leaves, Sour Cream, Tomato Paste, Venison Mince
What is the nutritional information of Baked Potato & Savoury Venison?
Calories: 535, Carbs: 58 grams, Fat: grams, Protein: 53.7 grams, Sugar: 13.5 grams, Salt: 1763 grams
How do I prepare Baked Potato & Savoury Venison?
SOUR CREAM SAUCE: In a small bowl, loosen the sour cream with a splash of water. Season and set aside. TOMATO-CHILLI MINCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the chilli flakes (to taste), the NOMU rub, and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in 100ml [200ml]|#7DA0D7 of water and simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener (to taste), and season. BAKED POTATO: Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 [35–40]|#7DA0D7 minutes. Alternatively, air fry at 200°C until crispy, 35-40 minutes (shifting halfway). GREEN SALAD: In a salad bowl, combine the salad leaves and the cucumber with a drizzle of olive oil and seasoning. Set aside. ALL DONE!: Plate up the baked potato. Top each half with the onion & chilli loaded savoury mince. Dollop over the loosened sour cream. Serve the dressed green salad on the side. Quick and simple as that, Chef!
What should be prepared from my kitchen to make Baked Potato & Savoury Venison?
Cucumber, Dried Chilli Flakes, NOMU BBQ Rub, Onion, Potato, Salad Leaves, Sour Cream, Tomato Paste, Venison Mince
How many calories does Baked Potato & Savoury Venison have?
535 calories
How much fat content does Baked Potato & Savoury Venison have?
grams