Venison Lasagna with Sprouts and Pumpkin

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Venison Lasagna with Sprouts and Pumpkin
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Health Score:
7,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
4
Ingredients
12 Lasagne noodle
1 bay leaf
400 grams Venison ragout
2 Tbsps clarified butter
1 carrot
150 grams Pumpkin
2 onions
1 pc Celery
250 milliliters Red wine
150 milliliters Vegetable broth
3 Tbsps Tomato paste
1 pinch sugar
Sea salt
peppers (cracked)
4 Horn of plenty mushrooms (fried)
1 cut Pumpkin (cooked)
Brussels sprouts (for garnish, cooked)
How healthy are the main ingredients?
PumpkinPumpkinTomato pasteCelerysugarcarrot

Preparation steps

1.

Sear the venison ragout in hot clarified butter, add bay leaf, deglaze with wine and broth and braise for about 1 hour 20 minutes in a closed pot over medium heat. Meanwhile, peel the carrot, finely dice along with pumpkin flesh and peeled onions. After the end of cooking, add the vegetables, stir in tomato paste and possibly pour a little water. Cover the pot again and cook another 15-20 minutes until stew venison degrades and vegetables are cooked; remove bay leaf.

2.

Cook lasagne sheets in boiling salted water until al dente. To serve, lift sheets individually from the water and place lasagna sheets onto warmed plates and layer with venison filling. Season with salt and pepper. Garnish with Brussel sprout leaves, a piece of pumpkin and fried mushroom and serve.