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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
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.

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