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Monday, 7 January 2019

Game lasagne

Roasts are great but variety is the spice of life so we opted to use the meat element of yesterday's Sunday dinner a little differently

Diced goose and duck breast ready for mincing. 
Duck, goose, pheasant and a couple of onions minced. 
Layering the cooked meat, sauce and lasagne sheets. 
Cooked and ready to serve. 

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