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From the Cookbook: Venison Lasagna

Anything can stand to have a little wild game added to it, especially when the game is venison. Try this latest recipe from the NRA Members' Wild Game Cookbook.

11/1/2012

Anything can stand to have a little wild game added to it, including traditional Italian dishes. This recipe from the NRA Members' Wild Game Cookbook, Second Edition delivers a little venison to a classic lasagna, and makes for a delicious family meal.

Venison Lasagna
The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. To buy your very own copy of the cookbook, visit the NRA Program Materials Center.

Ingredients:
• 2 pounds ground venison
• 1 medium onion
• 1 garlic clove
• 2 tablespoons olive oil
• 1 (4 ounce) can sliced mushrooms, undrained
• 2 (8 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 1 can tomato soup
• 2 teaspoons of salt
• 1 egg
• 1 (8 ounce) package wide lasagna noodles
• 1 package frozen chopped spinach, thawed and drained
• 1 cup Ricotta or Cottage cheese
• 1/3 cup Parmesan cheese
• 1 (8 ounce) package grated Mozzarella cheese
• 1 teaspoon oregano
½ teaspoon basil

Finely chop onion and garlic, then lightly brown both in one tablespoon olive oil. Add venison and cook until brown. Stir in mushrooms, tomato sauce, tomato paste, tomato soup, oregano, basil and one teaspoon salt. Let simmer gently for two hours. During the last hour, cook lasagna noodles until tender and drain. Beat egg slightly and add to thawed spinach: add one tablespoon olive oil, Ricotta (or Cottage cheese), Parmesan cheese, and one teaspoon salt and mix together well. Ladle half the meat sauce into a three-quart oblong baking dish. Layer half the noodles over meat sauce; spread spinach/ricotta mixture evenly over noodles. Place remainder of noodles on top of spinach mixture; top with remaining meat sauce, cover with foil and bake at 350 degrees for 45 minutes. Remove foil and sprinkle grated Mozzarella cheese on top and bake another 5 minutes until cheese is lightly browned.

Serve with tossed salad and garlic bread.

Originally Submitted By:
Robert A. Bianchi
Victoria, Texas

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