The one 8,587 Posted 18 hours ago Report Share Posted 18 hours ago I fancy having a go at making Venison Lasagna but i heard guys where using Fallow deer but i have a roe in the freezer just mince it mix some tomato sauce threw the mince and a white sauce threw the pasta layers ?. Quote Link to post Share on other sites
Borr 8,006 Posted 16 hours ago Report Share Posted 16 hours ago 1 hour ago, The one said: I fancy having a go at making Venison Lasagna but i heard guys where using Fallow deer but i have a roe in the freezer just mince it mix some tomato sauce threw the mince and a white sauce threw the pasta layers ?. Generally you need a little fat , maybe mince some fat off the roe or cook the venison in a load of beef dripping then follow a YouTube vid , I put meat pasta white sauce repeat about 3/4 times. Bit of cheese , some garlic bread happy days.... Quote Link to post Share on other sites
ZacB 132 Posted 6 hours ago Report Share Posted 6 hours ago We use venison mince as a direct replacement for beef mince. By the time you’ve chucked in some olive oil & other stuff you’d be hard pushed to know the difference. A worthy addition to a ragu sauce is some smoked back or streaky bacon. Minced on the coarse plate, not fine & only goes through once. Quote Link to post Share on other sites
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