Comments on: Not My Mum’s Venison Lasagna

By: Venison Lasagna. You Game?

Venison Lasagna. You Game? — Mon, 04 Apr 2011 22:20:14 +0000

[...] recipe by substituting ground beef for the venison.Venison LasagnaAdapted from Hank Shaw’s Hunter Angler Gardener CookServes 8-10Meat Sauce:2 pounds ground venison or beef1 pound ground wild boar or pork1 chopped [...]

By: What I learned on Wednesday, December 15, 2010 « laurenisms

What I learned on Wednesday, December 15, 2010 « laurenisms — Thu, 16 Dec 2010 02:27:58 +0000

[...] am learning to make lasagne. I am making the ricotta and then pasta and we also made the goat meat but not the beef meat I [...]

By: Buzzie

Buzzie — Sat, 21 Nov 2009 15:57:55 +0000

It’s all in the sauce – this is how Mom taught me her “sauce” – as best as I can remember it goes something like this: brown ground hamburg with finely chopped onions, throw in 2 canned pureed tomatoes, 1 can tomato paste, 2 teaspoons sugar, salt, pepper and then…and this was key and the fun part – then cover the whole top evenly with dried oregano. Only then do you stir. The sauce should then simmer all afternoon.
The lasagna was layers of noodles, sauce, dollops of unadulterated ricotta, slices of mozzarella, parmesan shaken out of the green can, the top layer was only sauce and parmesan.
-and there you have it!
After marrying an Italian I found out the many, many intricate variations of “sauce”.

By: hank

hank — Sat, 21 Nov 2009 01:17:13 +0000

SportingDays: Thanks for the Italian lesson! I actually know Italian reasonably well, but had not thought about this. Duh! Interesting to hear about real Italian lasagna, too. Figures it’d be lighter. Italian-American dishes are almost always heavier.

Phillip: Pork fat works wonders with lean meats…

Hilton: I parallel them. Cris-crossing them would make the pasta layer too thick, IMHO.

Dawn: I approve.

Sis: Tofu ricotta? Eeeeeeeew! There has to be a better way to be a good vegan without such a reliance on soy products. I know there must…

By: Laura

Laura — Fri, 20 Nov 2009 23:42:49 +0000

My “spin” would be tofu ricotta! And spinach.

I loved Mom’s lasagna too, mmmm. But yours looks fabulous too . . . and you’re right. It would always be yours no matter what. You can’t take the cook out of the meal: it’s the secret ingredient.

By: Dawn in CA

Dawn in CA — Fri, 20 Nov 2009 21:02:03 +0000

You’re not kidding about the cost. But it’s so worth it. There is nothing like a slab of hot lasagna snuggled up to a crisp green salad and a hunk of bread. One of my favorite lasagna memories started with a day of snow skiing, and ended with a group of friends sharing plates of lasagna around a fire with plenty of wine. Oh, yeah, baby.

By: Hilton

Hilton — Fri, 20 Nov 2009 19:39:46 +0000

Nice post, lasagna is pure comfort food. I could never even come close to my mom’s, but I try anyway. Do you parallel the noodles in straight layers or criss cross them like a basket? That was always the big debate in my family.

That quote above belongs in your book somewhere.

By: suburbanbushwacker

suburbanbushwacker — Fri, 20 Nov 2009 07:17:39 +0000

‘a conglomeration of ingredients, tempered by heat and eaten with steel’

Way to tell ‘em Hank
SBW

By: amy

amy — Fri, 20 Nov 2009 03:41:20 +0000

I love lasagna. I have yet to make this myself.