John Myers
Wild Boar Lasagne
The perfect wild boar lasagne recipe with a picture and simple step-by-step instructions.
- 1 kg Wild boar
- 200 g Mushrooms brown
- 2 Onions
- 2 Carrots
- 1 piece Celeriac fresh
- 50 g Tomato paste
- 3 Juniper berries
- 2 Cloves
- 1 Bay leaf
- Marjoram fresh
- 100 ml Pinot Noir
- 500 ml Vegetable broth
- Telly cherry pepper
- Salt
- Venison Seasoning
- Seasoned salt from my KB
- Garlic pepper from my KB
- 1 role Pasta dough
- 2 tbsp Butter
- 2 tbsp Flour
- 200 ml Milk
- 100 ml Cream 10% fat
- 200 g Parmesan
- Freshly grated nutmeg
- Leave wild boar meat through the wolf or order it in advance from the butcher. Clean the mushrooms and let them through or dice them very small. Peel, wash and finely dice onions, carrots and celery.
- Heat the oil in a large saucepan. Sear the onions, tomato paste and mince in it. Add vegetables and mushrooms! Then deglaze with red wine and broth. Add the juniper berries, cloves, bay leaf, marjoram and rosemary. Who wants in a tea pot! Stew for about 30 minutes. Season with pepper, garlic pepper, game spices and seasoned salt! Then remove the bay leaf etc.!
- Heat the butter in a saucepan. Stir in the flour, sweat briefly and bring to the boil while stirring. Season to taste with salt, pepper and nutmeg.
Preheat the oven to 190 degrees!
- Cut the pasta dough, depending on the size of the baking dish. Oil the form a little and cover with pasta dough. Then alternate minced sauce, pasta dough, minced sauce …. layer! Finally, pour bechamel over it and sprinkle with Parmesan!
- Bake the lasagne in the oven for 45 minutes!
Facebook Comments