Andy's Venison Lasagne

Makes 2 Baking Dishes 

To Serve 12 

1kg venison mince

6 rashers bacon, chopped

2 glasses of red wine

3 cans of chopped tomatoes

300ml meat stock

salt and pepper

50g unsalted butter

2 tbsp olive oil

3 onions, chopped

2 cloves of garlic, finely chopped

3 carrots, chopped

2 sticks of celery, finely chopped

1 red pepper, chopped

2 free range eggs

handful of basil leaves

1ltr béchamel sauce

12 sheets lasagne

2 whole mozzarella, sliced

Parmesan

Preheat oven to 180°C / Gas 6.

Brown the mince and add bacon. Pour in the wine, chopped tomatoes and beef stock, season well and leave to simmer for 2 hours, stirring occasionally. In a second large pan soften the butter with a little olive oil and add the vegetables and cook for 25 minutes on a low heat until they begin to caramelise. Remove from the heat. Combine the meat with the vegetables

Stir most of the basil together with the eggs into the béchamel sauce. Place two sheets of lasagne in the base of each ANTA baking dish. Layer the meat with sheets of lasagne and top with béchamel sauce. Cover with mozzarella, grated Parmesan and basil leaves. If you are not feeding twelve at once put, freeze one before cooking.

Cook in the oven  for 40 minutes until golden brown on top.

BÉCHAMEL SAUCE

1 litre whole milk

100g butter

100g plain flour

1 whole nutmeg, grated

salt and pepper

Either gently bring the milk to the boil in a small saucepan or preheat it in a jug in a microwave.

Melt the butter in another saucepan, then add the flour. Stir continuously until a paste forms - known as a roux. Continue cooking for two minutes.

Add hot milk to the roux gradually, stirring, until smooth. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season with salt, pepper and nutmeg.