Not My Mum’s Venison Lasagna
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Venison Lasagna
This is a riff off my mother’s lasagna, and of course, everyone’s mother makes the best lasagna, right? This one is supremely meaty, supremely cheesy. There’s something like 3 pounds of meat and 2 pounds of cheese in this bad boy. But it makes 8-10 servings, so don’t worry about it. This lasagna, like most, reheats well, too.
And of course you can use regular ground beef and pork for this if you don’t have access to venison or wild boar. It’ll be just as good.
Serves 8-10.
Prep Time: 30 minutes
Cook Time: 3 hours
1 pound ground pork or wild boar
2 pounds ground venison or ground beef
1 chopped onion
1 head of garlic, chopped
1 28-ounce can of crushed tomatoes
1 8-ounce can of tomato sauce
1 can of tomato paste
1 cup red wine
1 teaspoon fennel seeds
1/2 teaspoon fennel pollen (optional)
2 tablespoons sugar
1/4 cup chopped fresh basil leaves
2 tablespoons dried oregano
1 15-ounce container of ricotta cheese
1 pound mozzarella cheese, shredded
1 cup grated pecorino cheese
1/2 nutmeg
1/2 cup chopped parsley leaves
12 lasagna noodles
Salt and pepper
Copyright © 2013 Hunter Angler Gardener Cook
For the rest of this amazing recipe by Hank Shaw, visit his website.
Morrigan's Lodge 
Reblogged this on Eastern Expeditions and commented:
Looks like a great recipe we’ll be trying soon!