Venison Lasagne
Another tasty ground venison dish is venison lasagna. It's not quite hard, not quite chewy, not quite mushy, it has an all-around perfectly balanced texture.
Equipment
- Large saucepan
- Small saucepan
- Oven dish
- Ladle
Ingredients
- 2 tbsp vegetable oil
- 2 onions roughly chopped
- 2 stick celery roughly chopped
- 2 cloves garlic finely chopped
- 750 g ground venison
- 3 tbsp tomato puree
- 200 ml red wine
- 800 tinned tomatoes
- 1 bay leaf
Bechamel
- 25 g unsalted butter
- 25 g plain flour
- 500 ml milk warm
- 1 nutmeg
- 50 g parmesan grated
- 10 lasagne sheets
- 125 g mozzarella shredded
- to taste salt
Instructions
- Place a large saucepan on a high heat and add the vegetable oil.
- Once the oil is hot add the ground venison and brown well. Brown for 5 minutes then transfer the meat to a plate.
- Return the sauce saucepan to a medium heat and add the onion, sweat until translucent, approximately 5 minutes. Then add the celery and garlic, cook for a further 2 minutes.
- Transfer the ground venison back to the saucepan and add the tomato puree and red wine. Stir to combine and reduce the wine by half.
- Next add the tinned tomatoes and bay leaf. Bring the sauce to a gentle simmer and cook for 2 hours.
- While the sauce is simmering, prepare the bechamel. Place a small saucepan on a medium heat and add the butter.
- When the butter has melted add the plain flour and stir. Gradually pour in the milk, continuously mixing to achieve a smooth velvety sauce. Add the parmesan cheese, grate in fresh nutmeg and season with salt and black pepper. Once the cheese has melted the sauce should be pouring consistency.
- After 2 hours of the venison cooking, season with salt to taste then prepare the lasagne. Begin by preheating an oven to 180°C.
- Into an ovenproof dish ladle one third of the venison tomato sauce to cover the base. Then one third of the bechamel sauce and cover with a single layer of lasagne sheets. Repeat the process twice, finish with a final layer of bechamel and the shredded mozzarella.
- Place the lasagne into the preheated oven and cook for 45 minutes.
- Remove the lasagne from the oven when bubbling and golden brown. Allow to stand for 15 minutes then serve.