Venison & bacon hache with courgette & spring onion vinaigrette
| Serves: 6 people | Recipe course:
Main course |
This recipe is prepared with
Kenwood Food Processor.
Venison & Bacon Hache
Ingredients
600g ground venison
1 onion, finely chopped
2 cloves garlic, minced
3 cups watercress
250gm bacon, chopped
1 tablespoon olive oil
Salt and pepper to taste
Method
1 - In a frying pan cook the chopped onions and garlic in olive oil until softened.
2 - Add this to a food processor.
3 - Add the watercress, season salt and pepper and cook until the leaves are wilted.
4 - Squeeze out as much liquid as possible then add to the food processor.
5 - Cook the bacon until done.
6 - Add this to the processor along with the raw venison mince and whizz until well combined.
7 - Roll into balls and place on a tray.
8 - Leave it in the fridge till ready to cook.
Onion and Potato Purée
Ingredients
2 large onions, sliced
2 potatoes, peeled and diced
2 tablespoons butter
1 cup beef or vegetable broth
Salt and pepper to taste
Method
1 - Slowly cook the onion and potato in a little olive oil and stir constantly making sure not to get colour on the onions.
2 - Take your time and cook until the potatoes are cooked all the way through and the onion is sweet.
Zucchini Salad
Ingredients
3 medium zucchinis, thinly sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 clove of garlic, minced
1 teaspoon Dijon mustard
Salt and pepper to taste
Fresh parsley for garnish
Method
1 - Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
2 - Toss sliced zucchinis in the dressing.
3 - Garnish with fresh parsley.
ASSEMBLY
Plate the venison haché on a bed of potato & onion purée, and serve with zucchini salad on the side.