We have some fresh venison meat in the freezer, minced in packets and just waiting on recipes. So first up, Bolognese sauce for a lasagne.

So using 500g of both venison and pork mince, onion, garlic. I have browned these in a pan, added the red wine, then added 500mls of my homemade passata, tomato paste, a can of diced tomatoes and the herbs. I have allowed these to simmer away for 3-4 hours covered. Then turned off and left alone to sit. I have left this overnight to develop flavours.

The next day, I have combined the béchamel sauce ingredients together exactly as listed. Then adding a ladle of bolognaise to my ultrapro, then pasta sheets, then another ladle or two of bolognaise, and one of béchamel sauce, another layer of pasta, then keep repeating until all ingredients have been used up. The last layer should be the béchamel sauce.

Add to a preheated oven at 180 degrees C. Bake for 30 minutes. Remove and sprinkle extra cheese on top and then place back into the oven for another 20 minutes. Allow to rest for 15-20 minutes before slicing.

I have served this with salad and garlic bread.

The next time I make this I will do it with just the venison as you really couldn’t tell the difference of the taste between meat, however the lasagne was very tasty regardless.

This recipe makes 8 serves, want a smaller lasagne, just simply half the recipe.