Baked Kumara with Spicy Venison Mince

By Kat Morris

Baked Kumara with Spicy Venison Mince

Adding some spicy venison mince to your next baked kumara is sure to take a classic family favourite to the next level.

Serves 4

Baked Kumara with Spicy Venison Mince Recipe

1 pack Silver Fern Farms Venison Mince

4 medium orange kumara

2 tbsp olive oil

1 red onion, peeled, diced

4 cloves garlic, peeled, crushed

2 tsp red chilli flakes

1⁄4 tsp cayenne pepper

1 tbsp fresh or dried oregano

1 tbsp fresh or dried mint

1 red or green capsicum, seeds removed, diced

1 small jalapeno pepper, diced

400g can chopped tomatoes

400g can tomato puree

2 tbsp butter

1 cup grated cheese

1 cup sour cream

Chilli flakes, mint leaves and lime wedges, to serve


Pre-heat oven to 200°C. Remove Silver Fern Farms Venison Mince from the fridge and packaging. Allow to rest at room temperature for 10 minutes. Wash kumara and place on a baking tray whole. Bake for 40 minutes.

Meanwhile, heat oil in a frying pan on a medium-high heat. Fry onion and garlic for 2-3 minutes until soft. Add Silver Fern Farms Venison Mince and cook for 4-5 minutes until meat has browned. Add chilli flakes, cayenne pepper, oregano, mint, capsicum and jalapeno. Heat through. Add chopped tomatoes and tomato puree, then bring to the boil. Allow to simmer and thicken for 15-20 minutes, stirring occasionally.

Remove kumara from oven. Cut a crisscross through the top of each kumara and squeeze to expose the tender flesh.

Top each kumara with a dot of butter and season to taste with salt and freshly ground black pepper. Sprinkle with grated cheese and return to the oven for 4-5 minutes or until cheese has melted.

To serve, spoon spicy venison mince over each baked kumara. Top with sour cream, extra chilli flakes and mint leaves. Serve with lime wedges.


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