this will be the second of my articles for Lincolnshire Life Magazine to run alongside a piece about the Lincolnshire Wild Venison Group… oh and I cooked this in my neighbours kitchen, so thank-you Tracey…
Go for the Roe
for the bolognese sauce
a glug of olive oil
a nob of butter
1 medium onion – finely chopped
2 cloves of garlic – finely crushed
2 sticks celery – finely chopped
2 medium carrots – finely chopped
pancetta or bacon cut into cubes
12oz / 350g minced venison shoulder
8fl oz full-fat milk
a glass of dry white wine
500g tin of plum tomatoes – chopped, with the juice
a sprig of rosemary
salt and pepper
4fl oz of vegetable stock
for the white sauce
1 1/4 pints milk
2 1/2oz plain flour
for the lasagne
strips of fresh lasagne pasta
freshly grated parmesan
mozzarella cheese (fresh, not pre-grated)
First make the bolognese sauce, which needs a long cooking time but it really does make for the most tender and succulent sauce, plus you don’t have to cook it all in one session, you could do the first stage in the morning and the final cooking later the same day. It can also be cooked ahead of time and kept in the fridge for 3 days or frozen.
– in a large, heavy bottomed pan melt the butter and oil, add the onions and gently saute until they become translucent . Add the garlic, celery and carrots, stir well and cook for a further 2 minutes.
– add the pancetta or bacon cubes and saute gently for a further two minutes.
– add the venison, a large pinch of salt, some pepper and cook until it has lost its raw red colour
– add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely.
– add the wine, let it simmer until evaporated then add the tomatoes and stir thoroughly to coat all the ingredients well.
– when the tomatoes begin to bubble turn the heat down to it’s very lowest setting and cook, uncovered for 3 hours, stirring from time to time and topping up occasionally with vegetable stock to keep it from completely drying out.
Next, make the white sauce;
– warm the milk through gently in a saucepan
– in a another large pan melt the butter gently on a very low heat and once melted add all the flour, stirring it in with a wooden spoon. Cook, whilst constantly stirring for 2 minutes.
– take the pan off the heat and add the milk in small measured batches, letting the flour mixture soak up the milk whilst you stir. Do this gently and stir continuously and you’ll not have to worry about lumps.
– place the pan back on a low heat and stir without interruption until the sauce thickens. You’re looking for a thick cream consistency. Don’t worry if lumps form, you can simply whisk them away.
Now, let’s build our lasagne;
you’ll need a large oven-proof dish as deep or shallow as you like, depending on how many layers you’re after. Pre-heat the oven to 200C.
– smear the bottom of the dish with butter and then place a layer of the pasta sheets on the bottom.
– ladle over a thin layer of each of the sauces, sprinkle with paremsan and then add another layer of pasta
– continue to layer this way until you have used all your sauce, the top layer should be the bolognese with a generous sprinkling of paremsan and some torn mozzarella
– bake in the oven until golden and bubbly, this should take no more than 10 minutes
and should you still be un-sure about cooking with game, can I recommend the excellent http://www.gametoeat.co.uk who are dedicated to promoting the delights of wild British game meat.