Venison lasagne

Name: Venison lasagne
Cuisine: Northern Europe
Ingredients: 1 litre venison stock or dark chicken stock; 1 litre venison stock or dark chicken stock; light olive oil; 1 kg venison, minced; 2 cloves of garlic, very finely chopped; 1 large carrot, finely chopped; 2 sticks of celery, finely chopped; 1 tsp tomato purée; 1 sprig thyme; 1 tsp chopped oregano; 2 × 400 g tins of chopped tomatoes; 500 ml milk; ½ onion; 1 bay leaf; 2 cloves; 50 g butter; 50 g plain flour; 75 g cheddar cheese, grated; 25 g parmesan, grated; 400 g fresh or dried pasta sheets; 400 g fresh or dried pasta sheets

Mince & Dice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

Lasagne is an Italian classic normally made with beef mince but venison mince is a great alternative, as it is low in fat and full of flavour. My wife Charlotte loves this recipe and I often make it at home to freeze and eat at a later date.

Ingredients

For the Meat Sauce

1 litre venison stock or dark chicken stock
light olive oil
1 kg

Europe
United Kingdom
Italy
Pasta

Method

In a saucepan bring the venison stock to the boil and keep warm.

Place a little oil in a large saucepan. When hot, fry half the mince until cooked then remove from the pan. Add some more oil to the pan, reheat and fry the rest of the meat and again remove from pan.

In the same pan cook the onion and garlic in a little oil without colouring. After 5 mins add the carrot and celery