Venison and Beef Spring Bake

Steps

1. Preheat oven to high grill. Line an oven tray with baking paper. Set aside a baking dish (measuring about 20 x 20cm). Arrange courgettes on prepared tray in a single layer, brush lightly with oil and season. Grill (on middle-upper oven rack), for 4-5 minutes, until tender with a bite.
2. While courgettes cook, heat oil in a large fry-pan on medium-high heat. Cook onion with a pinch of salt for 2-3 minutes, until soft. Increase heat to high, add ground beef and venison and cook for 4-5 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-high 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, egg and salt in a bowl. Set aside.
5. Place half the beef mixture in the baking dish and place half the courgettes on top. Repeat with remaining beef and courgettes. Top with cottage cheese mixture, spreading out. Grill (on middleupper oven rack) for 5-7 minutes, until golden. Rest for 3 minutes before cutting into four.
6. While bake grills, whisk together vinegar, oil and mustard in a large bowl. Cut iceberg into quarters and tear into bite-sized pieces; cut tomato in half then cut into small wedges; thinly slice red onion (if using). Add all to bowl and toss to combine. Season.
7. TO SERVE divide venison and beef spring bake between plates and serve salad on the side.