While a traditional tomato-based lasagna with lots of cheese is pretty hard to beat, sometimes, you just want to switch it up for something more contemporary. At Vancouver's Wildebeest, they've taken the classic and and updated it for this meaty interpretation with venison and lamb. Give it a try at home!
Braised venison and lamb
Preheat oven to 350 F.
In a large sauce pan or Dutch oven, sear the venison and the lamb with canola oil. Once evenly browned, remove it from the pot and add the vegetables and garlic.
Caramelize the vegetables well and then deglaze the pot with the wine.
Add the meat back into the pot with the molasses and the tarragon. Add the stock and cover.
Place in preheated oven for about three hours, or until the meat is very tender. Allow to cool, preferably overnight in the braising liquid.
Remove the meat and put aside. Strain and reduce the braising liquid until a syrupy consistency.
In a large bowl or in a stand mixer fitted with the paddle attachment, add all the ingredients and mix until combined.
Adjust the seasoning and reserve.
Combine all ingredients together and knead for about 10 minutes.
Let the dough rest for about 30 minutes.
Roll your pasta sheets out and cut them into sheets approximately 8" x 4".
In a pot of simmering salted water, cook the pasta for about four minutes. Once the pasta is cooked, lay it down flat on a tray to cool slightly.
Place about 150g of game filling on one side of the pasta and roll it into a log shape. Once you have rolled out all of your pasta portions, turn on the broiler.
Place the pasta rolls on a tray in the oven for about 5 to 6 minutes, or until the filling is hot and the pasta is crisp and golden brown.
When ready to serve, heat up the remainder of your sauce.
Place the pasta on one side of the plate. Pour the sauce in the middle of the plate and garnish with crispy leeks and the micro greens.
- 4 servings