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Venison Lasagne

Prep Time:

40 Minutes

Cook Time:

30 Minutes

Serves:

6 Servings

Level:

Intermediate

About the Recipe

Indulge in the farm-to-table goodness of our Venison Lasagne. Our succulent ground venison, raised right here on our farm, is nestled between layers of rich tomato sauce, fragrant herbs, and creamy cheese. Every bite is like a comforting hug from the countryside, made with ingredients that are as fresh as they come. Sit down, savour the flavours, and experience the farm-fresh twist on this beloved classic.

Ingredients

Ragu:

  • 2 tbsp olive oil2 onions, finely chopped

  • 3 garlic cloves, finely chopped

  • 1Lb Venison Mince

  • 1 tin chopped  tomatoes

  • 1 tbsp ground oregano

  • 2 bay leaves

  • 2 – 3 Beef Stock cubes

  • 3 celery sticks, finely chopped

  • 2 carrots, finely chopped

  • Medium courgette chopped -optional

  • Sea salt and black pepper​


White Sauce: (I like to make 2 pints)

  • 2 pints whole milk

  • 1 onion

  • 2 bay leaf

  • 6 cloves

  • 3-4 oz butter

  • 3-4 oz plain flour

Preparation

Ragu:

Step 1

Heat a tablespoon of the oil in a large pan and add the onions, garlic celery and carrots courgettes. Cook over a gentle heat until the onions are translucent and soft


Step 2

Add the Mince to the vegetables, then turn the heat up high Stir to ensure it all gets browned nicely.


Step 3

Add the tomatoes and herbs.


Step 4

Season with salt and pepper and stock cubes.


Step 5

Bring back to the boil, then turn down the heat, cover and simmer for half an hour. Remove the lid and continue to simmer, stirring regularly, until the sauce has reduced down – this will probably take another 15 minutes.


White Sauce:

Step 1

Stud the onion with the cloves and cut in half cloves place in the saucepan with the milk and bay leaves. Gently bring to the boil. Turn off the heat and leave to infuse for 20 mins.


Step 2

Melt butter in another saucepan, then add the plain flour. Stir continuously until a paste forms . Continue cooking the roux for 2 mins.


Step 3

Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce.


Step 4

I usually use a hand whisk as I am too impatient . Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

Assemble the Lasagne:

Step 1

I like to put the bottom layer as lasagne sheets, then put a good layer of ragu followed by another layer of lasagne sheets and the white sauce.


Step 2

Repeat another layer of ragu , lasagne sheets and white sauce .


Step 3

Grate cheese over the top.


Step 4

Cook in oven 200C/Fan 180C  for 30 minutes or until top is browned and bubbling and pasta is cooked.

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