Venison Lasagne served on a plate with golden cutlery

Venison Lasagne

A spin on the layered pasta favourite. The ultimate in comfort food.

Ingredients (serves four-six)

Meat sauce:

Venison pot roast pack

Olive oil

4 cloves garlic sliced

2 onion diced

2 large carrots diced

2 sticks of celery diced

1.5 glasses red wine

2 tbsp tomato paste

720ml passata

720ml water

¼ bunch thyme

½ bunch oregano

4 bay leaf

Salt and pepper

White sauce:

4 tbsp butter

¼ cup flour

700ml milk

2 tbsp Dijon mustard

2 cups grated cheddar cheese firmly packed ½ cup grated parmesan cheese

Salt and pepper

The rest:

Pasta sheets (fresh or dried)

½ cup grated Parmesan

1 cup cheddar cheese grated

250g mozzarella sliced

How to make it

  1. Heat a wok to medium heat, add the peanut oil and cook the shallots and garlic for about 1 minute.
  2. Turn the heat up to high and add the mince, breaking it up with a wooden spoon so there are no big clumps.
  3. Once sealed and the mince is browned, add the remaining ingredients with the exception of the Thai basil.
  4. Continue to cook for about 3 minutes until most of the liquid has reduced.
  5. Add the Thai basil and fold through.
  6. Serve with rice and serve immediately.
Venison Lasagne crispy edge
Venison Lasagne prep
Venison Lasagne ready to be served, alongside a glass of red wine


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