Name: Venison Lasagne
Yield: Serves 4-6
Cuisine: British
Ingredients: 1 tbsp olive oil; 900 ml white sauce, flavoured with a little grated nutmeg; 50 g grated Parmesan cheese; Fresh or dried lasagne; 300 ml beef stock; 200 g streaky bacon, chopped; 2 sticks of celery, trimmed and finely chopped; 1 onion, peeled and finely chopped; 500 g venison mince; 1 carrot, peeled and finely chopped; 100 ml milk; 3 tbsp tomato purée; 100 ml white wine

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

This is Flora Corbett’s delicious lasagne which she makes from her family’s Lochbuie Estate venison on the south of Midi.

Ingredients

1 onion, peeled and finely chopped
1 carrot, peeled and finely chopped
2 sticks of celery

Method

Sautè the onion, carrot, celery and bacon in the oil, increase the heat and add the mince. Once this is browned, pour in the milk, bring to the boil then reduce down until the milk is absorbed.

Add the tomato purée, wine and stock, stir well, lower the heat and simmer, covered, for as long as possible (Flora likes to do this stage for 45-50 minutes) then taste and season.

To ass

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