VENISON MINCE RECIPES (II)

ROSE PRINCE’S VENISON CANNELLONI

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Serves 2

INGREDIENTS

 

Ragu

3 Tbsp of duck fat

1 Finely chopped onion

1 Finely chopped carrot

1 Finely chopped stick of celery

1 Finely chopped garlic cloves

450g Venison mince

Optional: 100g Finely chopped venison liver- this does add the richness and texture. Chicken or calves liver will do at a push.

2 Tbsp Tomato puree

100ml Red wine

400ml Meat stock (if you want to make your own just ask us for bones)

½ Tsp Chopped thyme

½ Tsp Chopped rosemary

1 Bay leaf

 

Bechamel

400ml Whole milk

1 Bay leaf

¼ Tsp grated nutmeg

40g Butter

40g Plain flour

 

Cannelloni

8 Sheets fresh lasagne

2-4 Tbsp grated parmesan

 

METHOD

Prepare the ragu, ideally the day before. Gently fry the onion, celery and carrot in the duck fat in a casserole dish. Cook for 15 minutes to create the sofrito, it should not brown; add the garlic for the last few minutes. Add the venison mince and liver until it changes colour, but isn’t browned (we don’t want it drying out).

Add the tomato puree and wine, cook, whilst stirring for a minute, then add the stock and herbs.

Bring to a simmer for 60-90 minutes until the sauce is thick and glossy. Add more stock if the mixture dries.

Season to taste and allow to cool.

 

For the bechamel, bring the milk, bay and nutmeg to a boil. Pour through a sieve into a bowl; clean the pan, return it to a low heat, add the butter and allow to melt. Now add the flour, cooking until it develops a sandy texture, now whisk in the milk until it thickens. Keep whisking until it boils, add salt and pepper and set to one side.

 

Preheat the oven to 180C, butter a gratin dish. Lay the pasta sheets onto a worktop, add two tablespoons of the ragu to each and roll. Place in the gratin dish side by side. Pour over the sauce and scatter half the parmesan over the top. Bake until golden and bubbling. Serve with the remaining parmesan.