INGREDIENTS
500g Wild and Game venison mince
150g onion, finely diced
150g smoked bacon, finely diced
1 can chopped tomatoes
250g passata
50g tomato puree
1 stick celery, finely diced
100g carrot, finely diced
1 glass of red wine
Cheese Sauce
50g corn our
75g butter
500g mature Cheddar, grated
2 pints of milk
For Assembling The Lasagne
250g grated Cheddar
15-20 lasagne sheets
METHOD
Preheat the oven to 200C /gas mark 6.
For the meat sauce
Cook the onion, celery and carrot for 10 minutes until softening.
Add bacon and venison, cook 5 – 7 mins, then add the wine and cook for a few more minutes.
Add the tomatoes, passata and puree and a splash of water, if needed.
Cook for 1 hour.
Meanwhile, make the cheese sauce
Heat the milk in a pan.
Melt the butter in another pan and stir in the corn our.
Add the milk ladle by ladle, stirring in between each addition until smooth.
Reduce heat, add the cheese and stir until melted.
Season to taste.
Next, assemble the lasagna
Put a thin layer of cheese sauce in the bottom of a lasagne dish and top with a thin layer of meat sauce.
Top with lasagne sheets.
Repeat until all ingredients have been used up, nishing with a layer of sauce.
Top with 250g cheese.
Bake in the oven for 30-40 minutes until bubbling and browned.
