Venison and Beef Spring Bake

Venison and Beef Spring Bake

Ready in 40 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, November 12, 2017.
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with iceberg and tomato salad

Ingredients

COURGETTE

  • 1 courgette, sliced lengthways 0.5cm-thick
  • ½ teaspoon oil, for cooking (or use spray oil)

SPRING BAKE

  • ½ teaspoon oil, for cooking (or use spray oil) ▲
  • 1-2 tablespoons finely diced red onion
  • 250g lean ground beef and venison
  • 1½ teaspoons dried herb mix
  • 2 cloves garlic, minced
  • 1 carrot, grated
  • 1 tablespoon thyme leaves, roughly chopped
  • 2/3 can chopped tomatoes
  • 35g tomato paste
  • 1 teaspoon soy sauce
  • ¼ teaspoon salt
  • ½ teaspoon honey
  • ½ teaspoon balsamic vinegar

TOPPING

  • 2/3 cup lite cottage cheese, any excess liquid tipped out
  • 2 tablespoons whisked egg

SALAD

  • ½ teaspoon vinegar (e.g. white wine, red wine)
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon mustard (e.g. Dijon, wholegrain)
  • ½ iceberg lettuce
  • ½ punnet cherry tomatoes
  • 1-2 tablespoons thinly sliced red onion (optional)

Steps

  1. Preheat oven to high grill. Line an oven tray with baking paper. Set aside a baking dish (measuring about 15 x 15cm). Arrange courgette on prepared tray, in a single layer, brush lightly with oil and season. Grill (on middle-upper oven rack) for 6-7 minutes, until tender with a bite.
  2. While courgettes cook, heat oil in a medium fry-pan on medium-high heat. Cook onion with a pinch of salt for 2-3 minutes, until soft. Increase heat to high, add beef and venison and cook for 3-4 minutes, until browned. Break meat up with a wooden spoon as it cooks.
  3. Add dried herb mix and garlic to pan and cook, stirring for 1 minute. Add carrot, thyme, canned tomatoes, tomato paste, soy sauce and salt. Cook on medium heat, stirring occasionally, for 3-5 minutes, until liquid is absorbed. Stir through honey and balsamic vinegar and season to taste.
  4. While beef mixture cooks, whisk together cottage cheese and egg in a bowl. Season with salt and pepper and set aside.
  5. Place half the beef mixture in the baking dish and place half the courgettes on top. Repeat with remaining beef mixture and courgettes. Top with cottage cheese mixture, spreading out. Grill (on middle-upper oven rack) for 5-7 minutes, until golden. Rest for 3 minutes before cutting in half.
  6. While bake grills, whisk together vinegar, oil and mustard in a large bowl. Cut iceberg in half and tear into bite-sized pieces and cut tomatoes in half. Add to bowl with dressing, along with onion and toss to combine. Season.
  7. TO SERVE divide venison and beef spring bake between plates and serve salad on the side.

Nutritional Information

Energy 1534 kj
367 kcal
Protein 44.2g
Carbohydrate 16.6g
Fat 12.5g