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  • Zumbo's Quick Venison Lasagna

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    Jim Zumbo is well-known as the hunting editor for Outdoor Life magazine, and for TV episodes of hunting out West. We met in November and he gave me a copy of his Amazing Venison Recipes cookbook.

    Quick Venison Lasagna - Ingredients:

    1 pound ground venison
    1 tablespoon cooking oil
    1 small onion, chopped
    1/2 pound smoked sausage, cut into 1/2-inch chunks
    16 ounces tomato sauce (2 cups)
    1 cup water
    1/2 teaspoon salt
    1/2 teaspoon basil
    1/2 teaspoon parsley flakes
    1/2 teaspoon leaf oregano
    1 pound lasagna noodles
    1 egg, beaten
    1 cup ricotta or cottage cheese
    1/4 cup canned, slices ripe olives
    1/2 pound mozzarella cheese, thinly sliced

    In a heavy skillet, brown venison with onion in hot oil. Stir in sausage, tomato, sauce, water, salt, basil, parsley and oregano. Simmer uncovered 20 minutes. Meanwhile, cook noodles according to package directions. Drain. Combine egg, ricotta (or cottage) cheese and olives. Place a small amount of sauce in the bottom of a 9 x 13 inch baking dish. Then layer half of the noodles, half of the ricotta mixture, half of the mozzarella slices and half of the meat sauce. Repeat layers, using the rest of the ingredients. Bake at 375-degrees for 30 minutes. Let stand 10 minutes before serving. Serves 5 to 6.
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