December 30th, 2018 | main dishes
It does not always have to be a leg or saddle of venison: lasagna with roe is a special, classy pasta dish. Deer meat is layered and baked with vegetables, good spices, a fine Riesling sauce, pasta and Taleggio cheese.
If you get game from the forester or hunter, you should definitely ask for the bones and less noble parts. You should cook a stock out of bones and trimmings for soups and sauces, which of course tastes much better than purchased stock from the glass. If you are unsure how to use neck, shoulder, silverside or shank, this lasagna recipe is just perfect. You can turn all these parts and and all trimmings through the meat grinder for the lasagna.
The lasagna is baked with Taleggio cheese. This is a totally delicious, spicy soft cheese with red roan from Italy. Originally the cheese comes from Val Taleggio near Bergamo. The inhabitants of the valley used to store the cheese – like Gorgonzola – in cool damp caves. This resulted in the characteristic red rind with the greenish gray mold spots. A really great cheese, which certainly also tastes excellent on tarte flambée or pizza. If you do not get a Taleggio, maybe a young Munster or Reblochon is an alternative.
So, have fun with your deer lasagna and good appetite!
Deer lasagna with savoy cabbage
(9 portions – you need an oven dish of 40cm X 30cm)
For guests you can also prepare the lasagna the day before: Simply layer all the ingredients as described in the baking dish, let cool, cover with a foil and keep in the fridge. Then put the lasagna in the cold oven and bake at 200 ° C for about an hour. Let the finished lasagna rest for 10 minutes before cutting. Your guests will be amazed and you will be completely relaxed 🙂
We recommend a Pinot Noir “Aufwind” from the wine house Hensel in Bad Dürkheim in the Palatinate. You can find out more about this winery in my blog post “Discovery Tour Palatinate” and of course on Hensel’s website.
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