Description
A hearty and comforting Greek-inspired venison pastitsio featuring layers of spiced venison mince sauce, creamy feta béchamel, and tubular pasta, baked to golden perfection and served with a fresh green salad.
Ingredients
Scale
Meat Sauce
- 1 tbsp olive oil
- 300g venison mince
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 bay leaves
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- 175ml red wine
- 2 x 400g tins of cherry tomatoes
- 1 tbsp tomato purée
- 1 beef stock cube or stock pot
Béchamel Sauce
- 50g unsalted butter
- 50g plain flour
- 500ml milk
- 100g feta, grated
- 1 egg, beaten
- Grating of nutmeg
Other
- 350g thin tubular pasta (such as pastitsio, bucatini or long macaroni)
- Green salad to serve
Instructions
- Prepare the Meat Sauce: Heat the olive oil in a large frying pan over medium heat. Add the venison mince with some seasoning and cook until browned. Add the finely chopped onion and cook for 10 minutes until softened, then add the crushed garlic and cook for another 2 minutes. Stir in the bay leaves, ground cinnamon, and ground allspice, cooking for 3-4 minutes to release the spices’ aroma.
- Simmer the Sauce: Pour in the red wine and let it simmer for 3 minutes. Add the cherry tomatoes, tomato purée, and a cupful of water. Return the sauce to a simmer, then crumble in the beef stock cube and season to taste. Cook gently for 45 minutes, stirring occasionally until the sauce thickens beautifully.
- Make the Béchamel Sauce: While the meat sauce simmers, melt the unsalted butter in a separate pan over low heat. Stir in the plain flour to form a smooth paste and cook for a few minutes while stirring continuously. Gradually add the milk, stirring well after each addition to create a smooth, creamy sauce. Remove from the heat and stir in the grated feta cheese. Next, stir in the beaten egg and season with salt, pepper, and a fresh grating of nutmeg. Set aside.
- Cook the Pasta: Bring a large pan of salted water to a boil and cook the tubular pasta until al dente according to package instructions. Drain the pasta well.
- Assemble the Pastitsio: Mix the cooked pasta into the thickened venison sauce. Transfer this mixture into a deep baking dish (approximately 30cm x 23cm). Spoon the creamy feta béchamel sauce evenly over the top.
- Bake: Preheat your oven to 200°C (180°C fan/gas mark 6). Bake the pastitsio for 35-40 minutes until the béchamel layer is puffed, golden, and the dish is piping hot throughout.
- Rest and Serve: Allow the pastitsio to rest for 15 minutes after baking to set. Serve in wedges accompanied by a fresh green salad for a delicious meal.
Notes
- This venison pastitsio is inspired by the traditional Greek baked pasta but uses venison for a richer flavor.
- You can substitute beef mince if venison is not available, though it will alter the distinct taste.
- Ensure to let the pastitsio rest before serving to achieve clean slices and better texture.
- Using creamy feta in the béchamel adds a unique tang and depth to the dish.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of the dish)
- Calories: 549 kcal
- Sugar: 13 g
- Sodium: 1200 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
