Game lasagne

Using seasonal game, this hearty recipe is perfect for warming you and your family up on an autumn or winter evening.

20 minutes prep. time
1 hour 15 minutes cooking time
Serves 6
Pies & savoury treats

Game lasagne – a hearty recipe for chilly evenings | © National Trust

4 tbsp vegetable oil
250g onions, finely chopped
120g carrots, finely diced
2 sticks celery, finely diced
600g minced mixed game (we used 50% venison, 25% pheasant and 25% rabbit)
4 tbsp red cooking wine
200g mushrooms, finely chopped
400g tin chopped tomatoes
2 tsp rosemary, finely chopped
2 tsp thyme, finely chopped
Salt and pepper
150g lasagne sheets

For the cheese sauce

25g margarine
25g plain flour
200ml milk
125g Cheddar cheese, grated

For the roasted vegetables

125g fennel, roughly chopped
75g carrot, roughly chopped
125g squash, roughly chopped
100g leeks, roughly chopped

Prevent sticking

Put parchment paper underneath the foil to prevent the sauce from sticking when the lasagne is in the oven.

Step 1

Heat 2 tbsp of oil in a large pan, then add the onions, carrots and celery and sweat for 5 minutes. Add the minced game, increase the heat and stir until lightly browned.

Step 2

Add the wine, tomatoes, mushrooms and herbs; bring to a boil, season, then reduce heat and simmer for 30 minutes.

Step 3

For the cheese sauce

Melt the margarine in a large pan then sprinkle in the flour and cook until you have a thick paste.

Step 4

Whisk in the milk gradually until you have a smooth sauce. Season with salt and pepper then add ¾ of the cheese and stir until melted.

Step 5

Starting with the game mix, layer a deep dish (25cm x 15cm) with game and lasagne sheets, finishing with the lasagne sheets on top (you should have three layers of game mix).

Step 6

Pour over the cheese sauce and sprinkle on the remaining cheese.

Step 7

Cover with foil and cook at 170°C (150°C fan/gas mark 3) for around 30 minutes. Then remove foil and bake for a further 10–15 minutes until golden and bubbling.

Step 8

While the lasagne is cooking, put the chopped veg in a baking tray with 2 tbsp oil and seasoning, roast until tender then serve on the side of your lasagne.