Venison Pastitsio | olivemagazine

Ingredients

• 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
• 50g unsalted butter
• 50g plain flour
• 500ml milk
• 100g feta grated
• 1 egg beaten
• grating of nutmeg
• 350g thin tubular pasta (such as pastitisio, bucatini or long macaroni)
• green salad to serve