|
Lasagna with Venison and Wild
Boar
Everyone who tries it ends up
loving my Mom's lasagna. The only changes I've made
to her recipe are substituting venison for ground beef and
wild boar for ground pork. I prefer game meats
to the store-bought variety, but if no game is available,
feel free to use meats from the grocery store.
Since it's so much work to cook
this lasagna, I generally like to make two or three pans
full at one time. Put the extra pans in the
freezer and save them for a cold winter night when you
want something nice and hot to warm you up.
|
 |
|
Ingredients
- 1 pound of ground venison
- 1 pound ground wild boar
- 1 small onion, chopped
- 1 28 oz can crushed
tomatoes
- 1 12 oz can tomato paste
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon oregano
- ½ teaspoon thyme leaves
- ½ teaspoon crushed red pepper (or
more, if you like)
- ¼ teaspoon garlic powder
- 1 package lasagna noodles (you'll
use about 12 of them); I prefer
Dreamfields
- 1 15 oz container of ricotta
cheese
- 2 eggs
- 32 oz shredded mozzarella cheese
|
The first step is to prepare the meat sauce. In a
large pot, brown the venison and boar, adding the chopped
onion at the beginning. Stir frequently until all
the juices have evaporated or boiled off. Add
crushed tomatoes, tomato paste, sugar, salt, oregano,
thyme, red pepper, and garlic salt. Stir it all
together, then cover and simmer for 30 minutes or more.
As the 30 minutes winds down, prepare the lasagna noodles
according to the directions on the box. While the
noodles are cooking, mix the eggs and ricotta cheese in a
bowl.
Preheat the oven to 375 degrees. Using one or more
deep baking pans, you will now layer the lasagna.
Put the noodles on the bottom, then cover with ricotta
mixture. Add a layer of mozzarella cheese, then
cover with the meat sauce, then top with cheese.
Repeat until you get to within an inch of the top of your
dish, then add a final layer off cheese.
Bake 45 minutes or until lasagna is heated throughout.
If you had it in the refrigerator prior to cooking, your
baking time can be elongated by another half hour.
Let stand 10 minutes prior to serving. |
|
|