Lia Teixeira cooks up a treat for British Game Week. Exploring the rich flavours from Yorkshire venison with fresh ingredients sourced locally.
Heat the oil in a large cast-iron pan
Add the onion and garlic and cook, stirring often, until the
onions are soft.
Add the venison, haggis, bay leaves, herbs and chilli flakes
and colour for about 10 minutes, breaking up the meat with a wooden
Add the tomato paste and ﬂour and mix well.
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.
Season to taste and set aside.
METHOD FOR BÉCHAMEL SAUCE:
Melt the butter in a pot, add the ﬂour and stir for about 1
Add the milk gradually, and stir continuously until smooth and
it comes to the boil.
Cook for about 2 minutes, stirring all the time, until the
Season with salt and pepper to taste.
Preheat the oven to 180°C (fan 160°C).
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
Top the lasagne sheets with a layer of the sauce meat, followed
by a layer of béchamel sauce.
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.
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To help you create this dish and many more, view our Venison on
the Farmison & Co.