Venison Lasagne

You can buy our delicious Pheasant Lasagne ready-made, but if you’d like to make your own, this Venison Lasagne is a welcome change from beef mince.

Ingredients (serves 4-6)

  • 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

Cheese sauce

  • 50g cornflour
  • 75g butter
  • 500g mature Cheddar, grated
  • 2 pints of milk

For assembling the lasagne

  • 250g grated Cheddar
  • 15-20 lasagne sheets

Method

  1. For the meat sauce cook the onion, celery and carrot for 10 minutes until softened.
  2. Add bacon and venison, cook for 5 to 7 mins, then add the wine and cook for a few more minutes.
  3. Add the tomatoes, passata and puree and a splash of water, if needed. Simmer for 1 hour.
  4. Meanwhile, make the cheese sauce. Heat the milk in a pan. Melt the butter in another pan and stir in the cornflour.
  5. Add the milk ladle by ladle, stirring in between each addition until smooth.
  6. Reduce heat, add the cheese and stir until melted. Season to taste.
  7. Next, assemble the lasagne. 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.
  8. Repeat until all ingredients have been used up, finishing with a layer of sauce. Top with 250g cheese.
  9. Bake in an oven at 200 C/fan 180/gas mark 6 for 30 – 40 minutes until bubbling and browned.
  10. Serve with a green salad and garlic ciabatta.
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