Venison Lasagne.


  • 1 tbsp olive oil.

  • 1 onion, peeled and chopped.

  • 1 carrot, peeled and chopped.

  • 2 sticks celery, chopped.

  • 450g minced venison.

  • 300ml beef or venison stock.

  • 150ml red wine.

  • 400g can chopped tomatoes.

  • 1 tbsp sundried tomato paste.

White sauce.

  • 100ml crème fraiche.

  • 65g mature Cheddar cheese, finely grated.

  • 9-12 dried lasagne sheets.

  • 5 tbsp freshly grated Parmesan cheese.

  • Green salad to serve.


  1. Preheat the oven to 190C/Fan 170C/gas mark 5.

  2. Heat the oil in a heavy based pan.

  3. Add the onion, carrot and celery.

  4. Fry gently for 5 minutes or until beginning to soften.

  5. Add the venison, turn up the heat and cook for a further 2-3 minutes, stirring to break up the lumps, until lightly browned.

  6. Add the stock, wine, canned tomatoes, tomato paste.

  7. Stir well, bring to the boil, cover and simmer for 40 minutes until the meat is tender and the sauce is thickened and reduced.

  8. Season.

  9. Mix together the white sauce, crème fraiche and Cheddar cheese.

  10. Lightly oil an oblong ovenproof dish.

  11. Spread about one third of the sauce over the base.

  12. Cover with 3-4 lasagne sheets, trying not to overlap them too much.

  13. Spread with about one third of the sauce and sprinkle with Parmesan cheese.

  14. Repeat the layers twice more, finishing with the sauce and Parmesan cheese.

  15. Bake for 30-35 minutes until browned and bubbling around the edges.

  16. Serve with a tossed green salad.

Courtesy of “Game to Eat”.