Daring Outdoors

This Venison Lasagna recipe is the perfect marriage of rustic wild game and comforting Italian cuisine. The venison adds a rich, earthy flavor that elevates this dish from a familiar comfort food to an exciting culinary adventure. It’s the perfect dish to serve up when you want a hearty, satisfying meal that bridges the gap between the wilderness and the dinner table. Enjoy this venison lasagna with a side of garlic bread and a robust Italian wine for the ultimate feast.

Preparation Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 12

Ingredients:

• 1 pound sweet Italian sausage
• 1 pound ground venison
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 can (28 ounces) crushed tomatoes
• 2 cans (6 ounces each) tomato paste
• 2 cans (6.5 ounces each) canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon salt
• 2 cups ricotta cheese
• 1 egg
• 3/4 teaspoon salt
• 3/4 teaspoon dried oregano
• 1 1/2 cups mozzarella cheese, shredded
• 3/4 cup grated Parmesan cheese
• 12 lasagna noodles, cooked and drained
• 1/4 cup chopped fresh basil

Instructions:

1. Creating the Meat Sauce: Begin by browning the sweet Italian sausage and ground venison in a large Dutch oven or heavy-bottomed pot over medium-high heat. Be sure to break up any larger pieces of meat as you stir. Once the meat is browned, add the minced onion and crushed garlic, sautéing until the onion becomes translucent.
2. Building the Sauce: Pour in the crushed tomatoes, tomato paste, tomato sauce, and water. Stir everything together until well combined. Next, add the white sugar, dried basil leaves, and salt. Let this simmer over low heat, covered, for about 1.5 hours, stirring occasionally.
3. Preparing the Cheese Mixture: In a mixing bowl, combine the ricotta cheese, egg, salt, and dried oregano. Stir until the ingredients are well blended. This cheese mixture will add a creamy, rich layer to your lasagna, contrasting beautifully with the robust meat sauce.
4. Layering the Lasagna: Preheat your oven to 375°F (190°C) and prepare to assemble the lasagna. Spread 1.5 cups of the meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over the meat sauce, then spread half of the ricotta cheese mixture over the noodles. Top this with a third of the mozzarella cheese slices. Spoon another 1.5 cups of the meat sauce over the mozzarella, then sprinkle with 1/4 cup Parmesan cheese. Repeat this layering process once more, finishing with a final layer of mozzarella and Parmesan.
5. Baking the Lasagna: Cover the dish with foil, ensuring it’s not touching the cheese to prevent it from sticking. Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 25 minutes. The cheese should be melted and bubbly, and the lasagna piping hot throughout.
6. Rest and Serve: Once removed from the oven, let the lasagna rest for 15 minutes before slicing and serving. This allows the layers to set and makes serving much easier.
7. The Final Touch: Sprinkle each serving with freshly chopped basil for an added touch of freshness.