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Venison & Haggis Lasagne from Lia Teixeira

Venison & Haggis Lasagne from Lia Teixeira


By Lia Teixeira

"Lia Teixeira aka Lia Lemon & Vanilla is a Portuguese girl with a passion for food and sharing it with others. Blogger, cook, and recipe developer Lia shares..."

Lia Teixeira cooks up a treat for British Game Week. Exploring the rich flavours from Yorkshire venison with fresh ingredients sourced locally.


Method:

  1. Heat the oil in a large cast-iron pan
  2. Add the onion and garlic and cook, stirring often, until the onions are soft.
  3.  Add the venison, haggis, bay leaves, herbs and chilli flakes and colour for about 10 minutes, breaking up the meat with a wooden spoon.
  4.  Add the tomato paste and flour and mix well.
  5. Add the red wine and the  stock and simmer for 1 hour on a medium low heat – stirring often – or until the meat is cooked through and the sauce becomes very thick.
  6. Season to taste and set aside.

To make the béchamel sauce:

  1. Melt the butter in a pot, add the flour and stir for  about 1 minute.
  2.  Add the milk gradually, and stir continuously until smooth and it comes to the boil.
  3. Cook for about 2 minutes, stirring all the time, until the sauce thickens.
  4.  Season with salt and pepper to taste.
  5.  Preheat the oven to 180°C (fan 160°C).
  6. Cover the bottom of a greased 2.5l oven-proof dish with a thin layer of the meat sauce, followed by a layer of the lasagne sheets.
  7.  Top the lasagne sheets with a layer of the sauce meat, followed by a layer of béchamel sauce.
  8. Repeat the layers, finishing with a final layer of pasta, followed by the meat mixture. Sprinkle the grated cheeses over the top and bake in the oven for about 30 minutes, or until golden brown and bubbling.

 

Follow the Lia Teixeira for more fantastic recipes, and don’t forget to tag @lialemonandvanilla and @farmisonuk for the chance to be featured on our social media.

To help you create this dish and many more, view our Venison on the Farmison & Co. site.

  • The Ingredients
  • Ingredients:
  • for the lasagne:
  • 3 tbsp olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1kg minced venison
  • 200g good quality haggis, crumbled, case discarded.
  • 4 bay leaves
  • 1 tbsp fresh thyme leaves, chopped
  • 1 tbsp fresh rosemary leaves, finely chopped.
  • 1 tsp crushed chilli flakes
  • 100g tomato purée
  • 2 tbsp plain flour
  • 425ml red wine
  • 800ml good quality beef stock
  • sea salt flakes and freshly ground black pepper, to taste.
  • 300g fresh egg lasagne sheets
  • 200g four-cheese mixture (Gruyére, Mozzarella, Red Leicester, Cheddar).
  • for the béchamel sauce:
  • 50g butter
  • 50g plain flour
  • 500ml whole milk
  • sea salt flakes and freshly ground black pepper, to taste.

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