LOCAL VENISON SPECIALISTS
01369 760284
THE CROOT'S COUNTRY KITCHEN
Cowal Deer Venison, Butternut Squash & Sage Lasagne
A comforting family lasagne layered with rich Cowal Deer venison mince, sweet roasted butternut squash, fragrant sage and a golden, creamy cheese sauce. Ideal for sharing on a chilly evening.
SERVES
6
PREP TIME
25 Minutes
COOK TIME
1 Hour 10 Minutes
DIFFICULTY
3
Ingredients
500g Cowal Deer minced venison
500g butternut squash, peeled and diced (1.5cm)
1 large onion, finely chopped
1 carrot, finely diced
2 garlic cloves, crushed
2 tbsp olive oil, divided
2 tbsp tomato purée
400g tin chopped tomatoes
150ml beef stock
1 tsp dried oregano
6 fresh sage leaves, finely chopped
9 dried lasagne sheets (no pre-cooking needed)
Salt and freshly ground black pepper
40g butter
40g plain flour
500ml semi-skimmed milk
1 tsp Dijon mustard
100g mature Cheddar, grated
Cooking Method
1. Heat the oven to 200°C conventional / 180°C fan. Toss the squash in 1 tbsp olive oil, season and roast for 20–25 minutes until just tender.
2. Meanwhile, heat the remaining oil in a deep pan. Soften the onion and carrot for 5 minutes, then add the garlic and cook for another minute.
3. Add the venison mince and cook for 6–8 minutes, breaking it up until evenly browned. Stir in the tomato purée, oregano and half the sage.
4. Add the chopped tomatoes and stock. Simmer uncovered for 15 minutes until thickened. Stir in the roasted squash and season well.
5. For the cheese sauce, melt the butter in a saucepan. Stir in the flour and cook for 1 minute, then gradually whisk in the milk. Simmer, stirring, for 3–5 minutes until thick. Add the mustard and half the Cheddar.
6. Spoon one-third of the venison filling into an approximately 20 × 25cm baking dish. Cover with 3 lasagne sheets and one-third of the cheese sauce. Repeat twice, ending with sauce.
7. Scatter over the remaining Cheddar and sage. Bake at 180°C fan for 30–35 minutes until bubbling and golden, with tender pasta and the filling thoroughly hot (75°C in the centre).
8. Rest for 10 minutes before cutting into portions. Serve with green salad or steamed seasonal vegetables.
Susie's Kitchen Tips
Let the lasagne stand for 10 minutes after baking so the layers hold together when served. Roast the squash until just tender rather than soft, as it cooks again in the oven.