Venison Cannelloni
Serves
12
Prep Time
45 mins
Cook Time
1 hr and 20 mins
Serves
12
Prep Time
45 mins
Cook Time
1 hr and 20 mins
Experience the rich taste of venison in this delightful batch-cooked Venison Cannelloni. Succulent venison, expertly seasoned, is wrapped in pasta tubes and baked to golden perfection. A delectable filling of venison bolognese with a creamy béchamel sauce tying it all together. Ideal for batch cooking, prepare multiple batches to freeze for future indulgence. Serve alongside a simple salad or roasted vegetables for an effortlessly elegant meal that captures the essence of venison’s unique flavour. Perfect for gatherings or cosy family dinners, this Venison Cannelloni batch recipe is a truly satisfying.
Ingredients
| For the venison | |
| 1kg | Venison, minced |
| 1tbsp | Extra Virgin olive oil |
| 1 large | Onion, finely chopped |
| 4 | Garlic cloves |
| 2 x 660g | Passata, with Basil |
| large pinch | Caster sugar |
| 400g | Cannelloni tubes, dried |
| For the topping | |
| 50g | Butter |
| 50g | Plain flour |
| 600ml | Whole milk |
| 140g | Soft cheese with garlic and herbs |
| 140g | Parmesan, grated |
Equipment
| Selection of tupperware or foil trays if freezing. |
pan on medium-high heat, add some oil and warm it up then add the venison, cooking for about 7 minutes, breaking it up with a wooden spoon until browned. Set aside.
oil to the pan and cook the onion for 5 minutes until soft then add garlic for an additional 1 minute. Return the browned venison to the pan along with 1½ of the passata sauces and sugar. Simmer the mixture for 20 minutes while you prepare the white sauce.
by heating butter in a saucepan, then once foaming, stir in the flour until you have a smooth paste. Slowly add milk, stirring constantly to avoid lumps, and bubble for 2 minutes while stirring.
heat and stir in the soft cheese with seasoning until dissolved. Set aside, covering it with cling film to prevent skin from forming.
pour the remaining passata into the base of 2-3 large baking dishes, 12 individual ovenproof dishes, or foil containers. Spoon the venison into the cannelloni tubes using a teaspoon and place them on top of the sauce. Pour the white sauce over the cannelloni and sprinkle with Parmesan.
let it cool and wrap well in cling film. To cook immediately, preheat the oven to 200C/180C fan/gas 6 and bake for 40-45 minutes until the pasta is tender and the topping is golden.
If cooking from frozen, defrost thoroughly, then bake as above for 50-55 minutes.
Protein (100g) |
30g |
Calories (100g) |
111 |
Fat (100g) |
2.7g |
Cholesterol (100g) |
112mg |
Protein (100g) |
30g |