Game lasagne

Serves 6

For the ragout
500 g minced venison
2 tablespoons tomato purée
2 cloves of garlic
1 large onion
1 carrot
½ celery
200 ml red wine (Pinot Noir or Lagrein)
500 g tomatoes (canned/polpa di pomodoro)
1 sprig of rosemary
6 juniper berries
1 bay leaf
salt, pepper
Olive oil

For the bechamel sauce
3 tbsp butter
4 tbsp flour
600 ml milk
1 bay leaf
grated nutmeg
150 g freshly grated Parmesan cheese
a little salt

For the final preparations
Lasagne sheets
50 g freshly grated Parmesan cheese
Butter

Game ragout
Finely chop the onion, garlic, carrot and celery and fry in a pan with a little olive oil. Add the minced meat and fry until crumbly. Add the tomato paste, fry as well and deglaze with the red wine. Bring to a gentle simmer and add the tomatoes. Cover and simmer gently for about 1 ½ hours, stirring from time to time. Add the rosemary the bay leaf and the juniper berries, season with salt and pepper and simmer for another half an hour.

Béchamel sauce
In the meantime, melt the butter in a pot and sweat the flour. Pour in the milk and stir until you have a creamy consistency (if there are still flour crumbs, dissolve them with a hand blender). Add the bay leaf add the nutmeg, salt lightly and add the grated Parmesan cheese. Stir everything well and leave to cool. Then remove the bay leaf.

Use a casserole and start with the bechamel sauce for the layering, then lay out the lasagne sheets, game ragout, bechamel sauce, lasagne sheets. Finish with the lasagne sheets, then spread with bechamel sauce. Sprinkle with grated Parmesan cheese, spread small pieces of butter on top and bake in a preheated oven at 220° for about 20 minutes until light brown.

TIP: use a tea strainer, filter bag or spice strainer for the spices. This way they can be easily removed after the cooking period.