Venison pastitsio in a baking dish with one portion on the side

Venison pastitsio

Name: Venison pastitsio
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6
Cuisine: Greek
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

Janine Ratcliffe

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Serves 6

Easy

Prep: 20 mins

Cook: 2 hrs

plus resting

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Though not strictly authentic, this is inspired by the comforting Greek layered pasta dish

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Alternatives

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Mini-venison wellington with parsnip purée

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Roast venison and pear salad with toasted hazelnuts

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Greek pastitsio

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Try our venison pastitsio, then discover venison meatballs, venison pie, venison burgers, venison wellington and venison steaks.

Venison has a rich flavour that can stand up to the warming spices found in the sauce.

Venison pastitsio recipe

Ingredients

Nutrition

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

Nutrition: per serving

kcal549
fat19g
saturates10g
carbs59g
sugars13g
fibre4g
protein28g
salt1.2g

Method

step 1

Heat the oil in a large frying pan over a medium heat and cook the venison with some seasoning until browned. Add the onion and cook for 10 mins until softened, then add the garlic and cook for 2 mins. Add the bay and spices, and cook for 3-4 mins more. Pour in the wine and simmer for 3 mins, then add the tomatoes, tomato purée and a cupful of water, and return to a simmer. Add the stock and season. Cook for 45 mins until the sauce has thickened.
step 2

Meanwhile, melt the butter in a pan over a low heat, then stir in the flour to make a paste. Cook for a few minutes, stirring, then gradually add the milk, mixing after each addition until you have a smooth sauce. Stir in the feta, then remove from the heat. Stir in the egg and season with salt, pepper and a grating of nutmeg. Heat the oven to 200C/180C fan/gas 6.
step 3

Cook the pasta in a pan of boiling salted water until al dente, then drain. Mix into the sauce, then tip into a deep 30cm x 23cm baking dish. Spoon over the béchamel and bake for 35-40 mins until the top is puffed up and golden, and the pastitsio is piping hot. Rest for 15 mins before serving in wedges with a green salad.

More Greek-style recipes

Greek traditional gemista, stuffed tomatoes and peppers on a white plate served in taverna with retsina, Greece

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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