Baked Venison Rotolo

By Silver Fern Farms
Baked Venison Rotolo
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Premium Ground Venison
  • 2 Tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 8.5oz red wine
  • 14oz tin crushed tomatoes
  • ¼ cup tomato paste
  • ½ tsp salt
  • 4 fresh lasagne sheets
  • ½ cup grated mozzarella
  • 2 Tbsp shredded parmesan
  • 2 cups beef stock


Preheat oven to 360°F. Heat a large non-stick frying pan over medium-high heat. Cook the venison in the oil, stirring for 4-5 minutes until browned. Add onion and garlic. Cook, stirring for 5 minutes. Add the wine and crushed tomatoes then cook, stirring occasionally for 15 minutes. Stir in the tomato paste and salt then leave to cool.

Spread 1 lasagne sheet with a quarter of the mince mixture. Starting from 1 short side, roll up to form a log. Cut cross-ways into quarters and place, cut side up, in a 2 inch-deep, 8 inch round oven proof dish. Repeat with the remaining lasagne sheets and venison mixture.

Pour the stock over the rotolo. Sprinkle with parmesan and bake for 35 minutes or until the pasta is firm to bite.