RSS

Venison and Wild Pork Lasagna

Venison and Wild Pork Lasagna

DSC_0105

Easter, wellington, lasagna, bruni 2013 017

1 lb. ground venison/wild pork mix (or beef)

Tommy’s salt & pepper mix

9 lasagna noodles

olive oil, a few glugs

6 cloves garlic, chopped

2 tsp. dried thyme approx.

28 oz. crushed tomatoes (2 cans)

red wine, a splash

red pepper flakes

32 oz. ricotta cheese

2 eggs

salt & pepper to taste

2 tsp. Italian herb mix

16 oz. fresh mozzarella, torn

fresh basil

1. In a hot cast iron skillet, saute garlic and dried thyme in olive oil.  Add crushed tomatoes, red pepper flakes, red wine, salt and pepper.  Simmer for about 30 minutes on low heat.

Easter, wellington, lasagna, bruni 2013 022

2. In another skillet, brown ground meat, seasoned with salt and pepper mix.  Ground venison does not need to be drained. There is no fat to render out.  It will, however, release some water.  I always leave it in since it is like a delicious stock. Add  tomato mixture to browned meat.  Continue simmering.

3.  In a bowl, mix ricotta cheese, two eggs, salt, and thyme until smooth.

4.  Prepare 9 lasagna noodles according to package directions

.*PLEASE NOTE THAT MY JUNIOR DEERSLAYER, BLESS HER HEART, ACCIDENTALLY PICKED UP LASAGNA NOODLES THAT DON’T NEED TO BE BOILED AHEAD.  FYI…. DON’T USE THESE. We found them lacking in texture and “toothiness” that pasta lovers know and recognize.

Easter, wellington, lasagna, bruni 2013 023

Set up a work station with noddles, ricotta mixture, meat sauce, and mozzarella

5.  In a 9 x 13 baking dish, layer 3 lasagna noodles across the bottom. Spread half the ricotta mixture atop the noodles.  I use a rubber spatula for this.

Easter, wellington, lasagna, bruni 2013 024

Cover the ricotta with  approx. 1/3 of the meat sauce, followed by a layer of torn mozzarella. Fresh mozzarella should be dried on a paper towel.

Easter, wellington, lasagna, bruni 2013 025

Easter, wellington, lasagna, bruni 2013 026

Continue the layering process until the 3rd layer of lasagna noodles has been spread. This is the top layer and should be spread with remaining sauce to cover noodles completely.  It is important that the noodles be covered completely so that they do not dry out.  Mozzarella should top the lasagna to your liking.

6.  Bake in a 350 degree oven for about 1 hour or bubbly and cheese is melted.

7.  Allow to rest for 10 to 15 minutes before serving to allow lasagna to set so moisture can be reabsorbed and cutting will be easier.

8. Enjoy!

 

2 responses to “Venison and Wild Pork Lasagna

  1. R&N log cabin 1836

    May 12, 2017 at 8:40 am

    Thank u 4 the venison recipe. Have a log cabin & husbands starting to hunt. No antibiotics, grass/field fed is so great!

     
  2. thedeerslayerswife

    May 22, 2017 at 8:51 pm

    I’m so glad you enjoyed the recipe. I hope you find lots more that work for you. I really envy the log cabin! Wild game is about as healthy and “clean” as it comes!

     

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
AnxiousHunter

"Faith is the bird that feels the light when the dawn is still dark." {Anxious Hunter Blog}

qui est in libris

a very particular book blog

My Favourite Pastime

Food, Travel and Eating Out

Carnivore Confidential

Tips, tricks information and insights about MEAT, FISH and POULTRY

My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Grilling Fanatic

Grilling Makes Me Happy

Hunt/Fish/Play

A blog by avid beginners.

Doing manly things (mostly)

Adventures in Fatherhood, Food and Fun

feedsfromveronica

for the love of family, friends, food & travel.

Patrons of the Pit

Two Men, Two Pits and a Blog

Girly Camping®

It's Not Just For Boys...

The Books of Lost Knowledge

an ongoing work of fantasy

Texana's Kitchen

Yummy food. Pithy commentary. Pretty pictures.

Always 1895

~And it is always eighteen ninety-five~

%d bloggers like this: