Wild Venison Lasagna

Lasagne is a family staple. But every now and then, it's worth mixing things up.

This wild venison lasagne recipe from Discovered Wildfoods takes everything you love about the layered pasta classic and gives it a serious upgrade. Lean, rich, and deeply flavoured.

Meat sauce:

  • 1kg Wild Venison mince
  • Olive oil
  • 4 cloves garlic sliced
  • 2 onion diced
  • 2 large carrots diced
  • 2 sticks of celery diced
  • 1.5 glasses red wine
  • 2 tbsp tomato paste
  • 720ml passata
  • Water
  • ¼ bunch thyme
  • ½ bunch oregano
  • 4 bay leaf
  • Salt and pepper

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White sauce:

  • 4 tbsp butter
  • ¼ cup flour
  • 700ml milk
  • 2 tbsp Dijon mustard
  • 2 cups grated cheddar cheese firmly packed ½ cup grated parmesan cheese
  • Salt and pepper

—

The rest:

  • Pasta sheets (fresh or dried)
  • ½ cup grated Parmesan
  • 1 cup cheddar cheese grated
  • 250g mozzarella sliced

 

How to make it

  1. Heat a large pot or dutch oven to a medium-hot heat and add a splash of olive oil.
  2. Brown the wild venison mince then set aside.
  3. Add a splash more oil, then add the onion, carrot, celery, then garlic with a pinch of salt.
  4. Lower the heat to medium and saute for about 4 minutes until tender.
  5. Add the tomato paste and stir constantly for about 30 seconds.
  6. Turn the heat up and then add the wine and deglaze the bottom of the pan with a wooden spoon.
  7. Add the passata and return the venison to the pot.
  8. Gradually add water to loosen the sauce, then add the herbs and bring to a simmer.
  9. Simmer on the stovetop (lid on or partially on) for 45 minutes to 1 hour.
  10. For the white sauce, begin by melting the butter in a pot over a medium heat.
  11. When the butter is melted add the mustard and flour, and with a wooden spoon quickly mix and cook the flour out until it has changed colour slightly.
  12. Add a few glugs of the milk and mix until it becomes a paste.
  13. Continue this process until all the milk is used and you have a smooth white sauce (if any lumps appear that you can't get rid of after you’ve already added half the milk, use a hand whisk while adding the rest of the milk).
  14. Sprinkle in the grated cheddar and parmesan. When that becomes fully melted and smooth, adjust the seasoning to taste and remove from the heat.
  15. Use a piece of baking paper to cover the sauce, to prevent a skin from forming.
  16. When both sauces are ready, take a baking dish and begin layering, starting with a layer of pasta sheets, followed by a very thin layer of the white sauce and then the meat sauce. This should be repeated as many times as possible, but remember to save a larger amount of the white sauce to finish on top.
  17. Sprinkle the remaining grated cheese on top, then add the mozzarella slices.
  18. Bake at 160°C for about 30-40 mins or until the cheese is golden brown and the pasta sheets are soft all the way through.

Serves 5 - 7

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