Venison & bacon hache with courgette & spring onion vinaigrette

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Kasey & Karena's main dish as seen on ThreeNow's Food Rescue Kitchen.


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Venison & Bacon Hache

  • 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

Onion and Potato Purée

  • 2 large onions, sliced
  • 2 potatoes, peeled and diced
  • 2 tablespoons butter
  • 1 cup beef or vegetable broth
  • Salt and pepper to taste

Zucchini Salad

  • 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


Venison & Bacon Hache

  1. In a frying pan cook the chopped onions and garlic in olive oil until softened. Add this to a food processor. Add the watercress, season salt and pepper and cook until the leaves are wilted. Squeeze out as much liquid as possible then add to the food processor.
  2. Cook the bacon until done. Add this to the processor along with the raw venison mince and whizz until well combined. Roll into balls and place on a tray. Leave it in the fridge till ready to cook.

Onion and Potato Purée

  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.
  3. Season with salt and pepper. caramelize sliced onions in butter until golden brown. Add broth, simmer until onions are very soft. Blend until smooth.
  4. Season with salt and pepper.

Zucchini Salad

  1. Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Toss sliced zucchinis in the dressing. Garnish with fresh parsley.


Plate the venison haché on a bed of potato & onion purée, and serve with zucchini salad on the side.

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