Venison meat lasgana

This is a great recipe to pair with our venison tortellini because the filling and pasta dough can be used for both.

Ingredients:

1 pound ground venison

1 sweet onion, finely chopped

1 shallot, minced

Assorted mushrooms, chopped (about 1 cup)

Salt and pepper to taste

1 egg

1 cup Parmesan cheese, grated

2 cups white flour

1 cup semolina flour

1 cup ricotta

Red sauce

Instructions:

Filling:

In a skillet over medium heat, cook the ground venison until browned. Drain excess fat.

Add chopped sweet onion, minced shallot, and assorted mushrooms to the skillet. Sauté until the vegetables are tender.

Season with salt and pepper to taste. Allow the filling to cool.

Once cooled, mix in ricotta cheese and parmesan cheese, ensuring it's well combined with the venison and vegetables.

Dough:

In a large mixing bowl, combine white flour, semolina flour, and a pinch of salt.

Make a well in the center and crack the egg into it. Slowly incorporate the flour into the egg, mixing until a dough forms.

Knead the dough on a floured surface until smooth and elastic. Cover and let it rest for 30 minutes.

Assembly:

Mix your filling with some red sauce to thin of the consistency

Roll out the dough into thin sheets.

Cut the sheets into strips to cover your lasagna dish

Place a small amount of red sauce at the bottom of the lasagna container

Put lasagna noodles on top of the sauce and then add your filling on top of that

For the next row go perpendicular to the last row

Continue assembling until you dish is full

Cooking:

Preheat oven to 350

Place lasagna dish uncovered in oven for around 45 minutes

Enjoy your homemade Venison lasagna! Feel free to customize the recipe to your taste preferences.