Recipe by Joe Leckie, Photography by Dan Tyler Ross

Venison Lasagne - Easy Classic Recipe with Deer Meat 

A comforting venison lasagne made with rich deer ragu, layered pasta and creamy sauce. A classic family favourite using premium wild Scottish venison. 

Serves: 4-6

Difficulty: Beginner 

Prep time: 45 minutes 

Cook time: 6-8 hours 

Venison Lasagne Recipe Overview

Wild venison is a fantastic alternative to beef for several reasons. It is naturally lower in fat, higher in iron, and carries a complex flavour that stands up beautifully to red wine, herbs, and tomatoes.

This recipe focuses on a slow-cooked venison ragu paired with a velvety, mustard-infused bechamel sauce. By taking the time to layer these flavours, you’ll create a sophisticated dish that remains rooted in home-cooked tradition. Unlike beef lasagne, which can sometimes feel heavy or greasy, high-quality wild deer meat provides a clean, robust finish that leaves you satisfied. 

Tips for cooking lasagne with deer meet

• Low and Slow is Key: Venison ragu is the core of this recipe and benefits from a long, slow simmer. If you have the time, let your ragu cook overnight for 6-8 hours. This breaks down the lean meat until it is incredibly tender. 
• Infuse Your Milk: Heating the milk with onion, cloves, and bay leaves beforehand adds a subtle layer of flavours to your white sauce to make it restaurant-quality. 
• Add Mustard: Adding Dijon mustard to your bechamel enhanced flavour and the stability of the dish. Make sure that it’s Dijon too, so the slight heat of the mustard can cut through and complement the richness of the meat. 
• Use Fresh Ingredients: Using fresh sage in the layers provides an aromatic note that complements the wild venison. 

Ingredients and Kitchen Tools for a Venison Lasagne 

To achieve the perfect Hunter’s Lasagne, you will need quality ingredients and a few standard kitchen essentials. 

For the Venison Ragu: 

I’ve created a very versatile venison ragu recipe that is perfect for this lasagne recipe. Keep in mind this is best cooked overnight for the best flavour, so it is time intensive – but worth it. I’ll list the ingredients below: 

• 750g Noble & Wild venison mince 
• 1 carrot (Very finely chopped)  
• 1 leek (Very finely chopped) 
• 1 onion (Very finely chopped) 
• 1 stick celery (Very finely chopped)  
• 2 cloves garlic 
• 1 bunch rosemary 
• 1 bunch thyme 
• 2 bay leaves 
• 5 dashes Worcester sauce 
• 400ml Chicken stock 
• 2 x tbsp Tomato puree  
• 1 x can san marzano tomatoes 
• 125 ml red wine 
• 1 tbsp balsamic vinegar 

For the Bechamel Sauce: 

• To create the Roux: 100g butter, 100g flour 
• 600ml milk 
• Bay leaf 
• 1 Onion Quartered 
• 4 cloves 
• 2 tbsp dijon mustard 
• 100g parmesan 
• 100g mature cheddar 
• Fresh nutmeg 

For Assembly: 

• Lasagne Sheets: High-quality dried or fresh egg pasta. 
• Topping: Fresh sage leaves and an extra 50g of grated Parmesan. 

Essential Kitchen Tools: 

• Large Heavy-Bottomed Pot: For slow-cooking the ragu. 
• Saucepan: For the bechamel. 
• Whisk: To ensure a lump-free sauce. 
• Sieve: To strain the infused milk. 
• Large Rectangular Oven Dish: For layering and baking. 

Step-by-Step Venison Lasagne Method 

Step 1: Prepare the Venison Ragu 

Begin by browning your venison mince in batches in a heavy based pan until darked and brown all over. Remove and add a good glug of olive oil and the veg (Garlic, onions, celery, leeks and carrots) and cook slowly on low heat over 20 minutes. Add the red wine and cook off for a few minutes, then the tomato puree and do the same add the meat back and add the stock, tomatoes, Worcester sauce, herbs and balsamic vinegar, season well with salt and lots of black pepper. Set your oven to 95c cover with a lid and put in the oven overnight.   

For a deeper dive into this base, you can follow this venison ragu with pappardelle which uses a very similar slow-cooked method.

Step 2: Make the Infused Bechamel 

Place your milk in a pan with the quartered onion, cloves, and bay leaf. Warm it over low heat for about 15 minutes - do not let it boil. Turn off the heat and let it steep. 

Step 3: Create the Roux and Sauce 

In a separate pan, melt the butter and whisk in the flour. Cook for 5 minutes. Slowly add the infused milk (straining out the solids) in three stages, whisking constantly until glossy. Remove from heat and stir in the mustard, cheeses, and a generous grating of fresh nutmeg. 

Step 4: Assembly 

In your baking dish, start with a thin layer of ragu. Add a layer of lasagne sheets, followed by bechamel, a sprinkle of Parmesan, and a few sage leaves. Repeat these layers until the dish is full. 

If you enjoy rich, comforting dishes like this, you might also like these venison polpette in a slow-cooked tomato sauce.

Step 5: Top Layer 

The top layer should be a generous coating of bechamel topped with plenty of Parmesan. This ensures a crispy, golden crust that everyone fights over. Cook for 45 mins in a 180°C oven until deep and golden on top then let stand for around 15 mins before serving.

How to Serve Venison Lasagne 

Because venison lasagne is so rich and savoury, it pairs best with light, bright accompaniments. 

• Garden Salad: A simple dressed garden salad with a sharp vinaigrette is great to cleanse the palate between bites. 
• Garlic Bread: For a more indulgent meal, serve with warm rosemary and sea salt focaccia. 
• Wine Pairing: A bold red wine, such as a Shiraz or a Malbec, stands up wonderfully to wild notes of our venison and the acidity of the tomatoes. 

Storing and Reheating Venison Lasagne Leftovers 

One of the best things about lasagne is that it often tastes even better the next day once the flavours have had more time to meld. 

• Storing: Once cooled, cover the dish tightly or transfer portions to airtight containers. It will stay fresh in the fridge for up to 3 days. 
• Freezing: Venison lasagne freezes exceptionally well. You can freeze it in individual portions for up to 3 months. 
• Reheating: To maintain the texture, reheat in the oven at 160°C covered with foil until piping hot in the centre, about 45 minutes. If using a microwave, add a tiny splash of water to the plate to keep the pasta from hardening. 

If you enjoy batch cooking like this, explore more ideas in these venison mince recipes.

Ready to get started? Shop our wild venison meat boxes today