Jen’s Venison & Wild Boar Sausage Lasagna
Submitted by Jenny in Utah
1 lb venison
1 lb wild boar sausage (can substitute pork sausage)
2 jars of your favorite spaghetti sauce
1 container cottage cheese
3 cups mozzarella cheese
1 1/2 cup parmesan cheese
1/2 cup cheddar cheese
2 Tbs brown sugar
Italian seasoning
2 eggs
Salt
Pepper
Lasagna noodles, cooked
Brown meat in pan and season with Italian seasoning and salt and pepper to taste. Add 2 jars of spaghetti sauce, 2 Tbs spoons of brown sugar and simmer on stove for about 15mins. In a separate bowl combine cottage cheese, 2 eggs, 2 cups mozzarella and 1 cup of the parmesan cheese and 1 tsp each salt and pepper. In a 9×13 pan starting with a meat mixture layer noodles and cheese mixture. Alternate until mixtures are used up. About 2 layers of each. Top with remaining cheeses. Bake covered with foil at 350 degrees for 45 minutes uncover and bake 15 more minutes. Let sit for 10 minutes before serving. This can be frozen and baked later, just thaw and bake as suggested. Enjoy.
Venison Chile
Serves 6-8
1/4 Cup Vegetable Oil
2 Lbs. Venison
Salt & Pepper (to taste)
2 Poblano Peppers, Stemmed & Diced
1/2 Large Onion, Chopped
5 Cloves Garlic, Chopped
1 1/2 Tbs. Ancho Chile Powder
2 tsp. Cayenne Pepper (may use less if you prefer less spicy)
1 Tbs. Ground Cumin
1/2 tsp. Oregano
1 Can Black Beans (you can substitute extra meat if you don’t want beans)
1 Can Chili Beans (same as above)
1 Can Diced Tomatoes
2 Cups Game Stock or Chicken Broth
Brown the venison on medium-high heat with a smidge of the vegetable oil, just enough to swirl around the Dutch oven/large cast iron. The oil/fat from the meat will keep the rest from sticking (if using venison with no fat mixed in, note that it will be much leaner).
Sprinkle with salt and pepper.
When venison is browned, transfer to another bowl and set aside.
Add the remaining oil, reduce to medium heat, add the poblanos and the onion. Stir often and cook until soft.
Raise the heat to medium-high and add the garlic, ancho chile powder, cayenne pepper, cumin, and oregano and cook, stirring constantly for a minute.
Add the beans, tomatoes, stock, and venison back into the pan. Stir until combined and then bring to a simmer. Cook, partially covered, stirring occasionally, for 2 hours.
Serve with whatever fixins you like, cheese, sour cream, onions, corn chips, etc.