January 2011

Ground venison meat layered between sheets of pasta, gratinated and topped with biltong shavings
 
 
Ingredients:
 
300 gram ground round venison meat
½ onion chopped
6 pc of lasagne sheet pasta
3 tablespoon butter
½ cup veal broth
1 large Carrots chopped
1 stick celery chopped
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice
80 gram Biltong
10 gram Asian greens
 
Method:

Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add ground venison meat and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce. Add half a cup of veal broth and cook, uncovered, over low heat for 10 minutes, adding more veal broth as necessary to keep moist. Place venison on the lasagna dish distribute béchamel sauce on top and add lasagna sheet and repeat the same process three times and topped with béchamel to finished off Cook in 180 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown
 
Serving:

To Serve: take out the lasagna in oven and topped with Biltong Shavings and Asian Green