A recipe for venison cannelloni | ShootingUK

Ingredients

• For the Ragu:
• 3 tbsp duck fat
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, pared and finely chopped
• 3 garlic cloves, chopped
• 450g venison mince
• 100g venison liver, finely chopped
• 2 tbsp tomato puree
• 100ml red wine
• 400ml meat stock
• ½ tsp dried thyme, chopped
• ½ tsp dried rosemary, chopped
• 1 bay leaf
• For the Béchamel:
• 400ml whole milk
• ¼ tsp grated nutmeg
• 40g butter
• 40g plain flour
• For the cannelloni:
• 8 sheets fresh lasagne
• 2 to 4 tbsp grated fresh Parmesan