An Italian dish, but even more delicious and higher in protein. Venison lasagna, made the traditional way with wild game venison mince.
For the meat sauce
Ingredients
- 12 lasagne sheets
- 75g mature cheddar, grated
- 750g venison mince
- 1 tbsp olive
- 2 onions, chopped
- 2 garlic cloves, crushed
- 200g mushrooms
- 1 courgette, chopped
- 1 tbsp soya sauce
- 1 beef stock cube
- 1 tbsp redcurrant jelly
- 3 tbsp tomato purée
- 1 tbsp chopped mixed herbs
- 2 x 400g cans chopped tomatoes
- 1 tbsp Worcestershire sauce
For the white sauce
Ingredients
- 50g butter
- 50g plain flour
- 750ml milk
- 2 tsp Dijon mustard
- 50g/ Parmesan, grated
- Salt and freshly ground black pepper
Cooking Time:
Method
Preheat the oven to 18°C or 355°F Gas 4
For the venison mince sauce, heat a large frying pan until hot and add the oil. Cook the venison mince until browned all over. Remove from the heat and transfer to a plate. Add the onion and garlic to the pan and cook until softened. Then add courgette and mushrooms. once they are all cooked, return the venison mince to the pan and stir. Add the soya sauce, Worcestershire sauce, stock cube and two cans of chopped tomatoes. Cook through for 15 mins. Add the redcurrant jelly, tomato purée and herbs, then stir well. Bring to the boil, cover and simmer for 25mins, or until the venison is tender.
For the white sauce, melt 50g butter in a saucepan. Add the flour to make a rue and cook over the heat for one minute. Carefully and slowly whisk in the milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season with salt and pepper.
For the lasagne, put one layer (approx 1\3) of the meat in a shallow ovenproof dish. Spoon 1\3 of the white sauce on top. place one layer of lasagne sheets on top. Add half of the remaining meat on top and then half of the white sauce. Put another layer of lasagne sheets on top, then the rest of the venison mince and remaining white sauce. Sprinkle over the cheddar cheese.
Place your constructed lasagna in the middle of the oven. Cook for 1 hour at 180°C – or until golden brown on top, pasta is soft and sauces are bubbling. Enjoy!
