Description
A comforting Greek-inspired venison pastitsio featuring a rich spiced meat sauce layered with tubular pasta and topped with a creamy feta béchamel, baked to golden perfection and served with a fresh green salad.
Ingredients
Scale
Meat Sauce
- 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 cherry tomatoes
- 1 tbsp tomato purée
- 1 beef stock cube or stock pot
- Salt and pepper, to season
Béchamel Sauce
- 50g unsalted butter
- 50g plain flour
- 500ml milk
- 100g feta, grated
- 1 egg, beaten
- Grating of nutmeg
- Salt and pepper, to season
Assembly
- 350g thin tubular pasta (such as pastitsio, bucatini, or long macaroni)
- Green salad, to serve
Instructions
- Prepare the Meat Sauce: Heat olive oil in a large frying pan over medium heat. Add the venison mince, seasoning lightly with salt and pepper, and cook until browned. Add the finely chopped onion and sauté for about 10 minutes until softened. Incorporate the crushed garlic and cook for an additional 2 minutes. Stir in bay leaves, ground cinnamon, and ground allspice, cooking for 3-4 more minutes to release their aromas. Pour in the red wine and allow it to simmer for 3 minutes to reduce slightly. Add the cherry tomatoes, tomato purée, a cupful of water, and crumble in the beef stock cube. Season as needed and simmer uncovered for 45 minutes until the sauce thickens and deepens in flavor.
- Make the Béchamel Sauce: In a separate pan, melt the butter over low heat. Stir in the plain flour and cook for a few minutes while stirring continuously to form a smooth paste. Gradually add the milk in increments, whisking after each addition to prevent lumps and create a silky sauce. Remove from heat, then stir in the grated feta until melted and combined. Quickly mix in the beaten egg and season with salt, pepper, and a fresh grating of nutmeg to taste.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the tubular pasta and cook until al dente according to package instructions, usually around 8-10 minutes. Drain well.
- Assemble the Pastitsio: Preheat your oven to 200°C (180°C fan) or gas mark 6. Combine the drained pasta with the prepared meat sauce, mixing thoroughly. Transfer this mixture into a deep 30cm x 23cm baking dish, spreading it evenly. Pour the feta béchamel sauce over the top, smoothing it to cover the pasta evenly.
- Bake: Place the dish in the preheated oven and bake for 35-40 minutes until the béchamel topping is puffed and golden brown and the pastitsio is heated through.
- Rest and Serve: Remove from the oven and let the pastitsio rest for 15 minutes to set. Serve in wedges accompanied by a fresh green salad for a balanced meal.
Notes
- This dish is inspired by traditional Greek pastitsio but uses venison for a leaner, gamey twist.
- For an authentic touch, be sure to use tubular pasta such as bucatini or long macaroni.
- The resting time after baking helps the layers set, making serving easier and tidier.
- Adjust spice levels to your taste by varying the cinnamon and allspice.
Nutrition
- Serving Size: 1 wedge (1/6 of recipe)
- Calories: 549
- Sugar: 13g
- Sodium: 1200mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
