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Venison Lasagne

Serves 4

1 tbsp olive oil
1 onion, peeled and chopped
1 carrot, peeled and chopped
2 sticks of celery, chopped
450g minced venison
300ml beef or venison stock
150ml red wine
400g can chopped tomatoes
1 tbsp sundried tomato paste
470g jar lasagne white sauce
100ml creme fraiche
65g mature Cheddar cheese, grated
9-12 dried lasagne sheets
5 tbsp freshly grated Parmesan cheese
Green salad to serve

  • Heat the oil in a heavy based pan then add the onions, carrot and celery and fry gently for 5 minutes or until they begin to soften.
  • Add the venison, turn up the heat and cook for a further 2-3 minutes, stirring to break up the lumps until slightly browned.
  • Add the stock, wine, canned tomatoes & tomato paste and stir well.
  • Bring to the boil, cover and simmer for 40 minutes until the meat is tender and the sauce is thickened and reduced.
  • Season to taste.
  • Mix together the white sauce, creme fraiche and Cheddar cheese.
  • Preheat the oven to 170C/380F/Gas Mark 5.
  • Lightly oil an oblong ovenproof dish and spread about one third of the sauce over the base.
  • Cover with 3 to 4 lasagne sheets, trying not to overlap them too much. Spread with sauce and sprinkle with Parmesan cheese, then add a layer of meat sauce , spreading evenly.
  • Repeat the layers twice more finishing with the sauce and Parmesan cheese.
  • Bake for 30-35 minutes until browned and bubbling round the edges.
  • Serve with a tossed green salad.
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