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cooked Venison & Haggis Lasagne


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


  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.


  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.