Green Gem salad
This fresh salad is very low in fat, a perfect accompaniment to heavy BBQ food
Venison & mushroom lasagne
Serves 6
More effort
Prep:
Cook:
plus resting
Try this venison version of lasagne for a real crowdpleaser. If you don’t have time to make the whole dish, the ragu on its own is great with pasta
Skip to ingredients
For the ragu
- 25g butter
- 75g smoked pancettaor bacon lardons
- 1 large onionfinely chopped
- 1 carrotfinely chopped
- 200g chestnut mushroomshalved and sliced
- 500g venison mince
- 3 garlic clovesfinely grated
- 1 bay leaf
- ½ tsp dried oregano
- 2 tsp tomato purée
- pinch of caster sugar
- 1 tbsp red wine vinegar
- 200ml red wine
- 2 x 400g cans chopped tomatoes
For the white sauce
- 40g butter
- 40g plain flour
- 600ml milk
- nutmegfor grating
To assemble
Nutrition: Per serving
- kcal507
- fat23g
- saturates13g
- carbs32g
- sugars14g
- fibre4g
- protein35g
- salt1.12g
Method
step 1
To make the ragu, melt the butter in a large flameproof casserole dish over a medium heat and fry the pancetta gently for 6-8 mins until it starts to crisp. Stir in the onion, carrot and mushrooms, and cook for 8-10 mins until softened and starting to colour. Crumble in the venison mince and break it up using a wooden spoon. Cook over a medium-high heat for about 20 mins. It will release liquid at first, but keep going until it evaporates and the mince begins to catch and turn golden-brown – you want those caramelised bits for flavour. Stir in the garlic, bay leaf, oregano and some black pepper. Cook for 2-3 mins, then squeeze in the tomato purée and scatter over the sugar. Stir well and cook for another couple of minutes. Splash in the vinegar, then pour in the wine and let it bubble until almost evaporated. Tip in the tomatoes, season and bring to a simmer. Cook uncovered for 45 mins-1 hr, stirring occasionally, until thick. (Or, put it in the oven at 150C/130C fan/gas 2 for the same amount of time, if you like, stirring occasionally.)
step 2
Meanwhile, make the white sauce. Melt the butter in a saucepan, stir in the flour and cook for a minute until it smells biscuity. Slowly whisk in the milk, a little at a time, until smooth. Keep whisking until the sauce is thick and glossy. Season with salt, pepper and a little nutmeg. If you’re making it ahead, press a piece of baking parchment directly onto the surface to stop a skin forming. Once cool, will keep chilled for up to three days.
step 3
To assemble, oil a large gratin dish and spread a little of the ragu over the base, then layer with lasagne sheets, more meat sauce, and some of the white sauce. Scatter over half the cheese, then repeat until everything is used up, finishing with a final layer of lasagne sheets topped with white sauce only. Sprinkle over more parmesan. The assembled lasagne will keep covered and chilled for up to two days. To bake, heat the oven to 200C/180C fan/gas 6. Cook for 35-40 mins until bubbling and golden, then leave to rest for 10-15 mins before cutting into squares and serving.
