Lasagna with deer

Discover a delicious twist on a classic Italian dish with our venison lasagna! Suitable for large groups and very accessible.

Number of persons: 6

Preparation time: 30 minutes

Cooking time: 45 minutes

Ingredients

• 500 grams of minced deer
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 1 red pepper, diced
• 2 carrots, cut into small pieces
• 3 stalks celery, finely chopped
• 2 cans of diced tomatoes (400g)
• 250 ml Wildfond
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 3 bay leaves
• Salt and pepper to taste
• Olive oil for frying
• 12 lasagna sheets
• 500ml vegetable béchamel sauce
• (optional) 100g vegan cheese, grated
• Fresh basil leaves for garnish
  
  

Preparation method:

1. Preheat the oven to 180°C.
   
2. Heat some olive oil in a large pan over medium heat. Add the onion and garlic and cook until soft, about 3-4 minutes.
   
   
3. Add the venison to the pan and cook for 5-6 minutes, or until it starts to brown.
   
   
4. Add the peppers, carrots and celery to the pan and cook for a further 5 minutes, or until the vegetables begin to soften.
   
   
5. Add the diced tomatoes, game stock, dried oregano, bay leaves and basil to the pan. Season with salt and pepper and simmer for 20 minutes, stirring occasionally, until the sauce has thickened slightly.
   
   
6. Grease an oven dish with some olive oil. Spoon a thin layer of the sauce into the bottom of the bowl. Place a layer of lasagna sheets on top.
   
   
7. Repeat this process, alternating with the vegan minced venison sauce, béchamel sauce and lasagna sheets, until all ingredients are used up. Finish with a layer of béchamel sauce and sprinkle with the grated vegan cheese.
   
   
8. Bake the lasagna in the preheated oven for 30-35 minutes, or until the cheese is golden brown and the lasagna is bubbly.
   
   
9. Let the lasagna rest for a few minutes before serving. Garnish with fresh basil leaves and serve hot.
   
   

Wine tip: A nice Chianti