Venison Mozzarella Pasta Gratin

Ingredients

• 800g venison mince

• 2 tbsp olive oil

• 2 onions, finely chopped

• 4 garlic cloves, minced

• 4 tsp fennel seeds

• 2 tsp dried oregano

• 3 tins cherry tomatoes

• 200g mozzarella

• 400g penne pasta

• Sea salt

• Freshly ground black pepper

• 100ml cold water

Instructions

1. Cook the venison mince:

   • Heat the olive oil in a skillet.

   • Add the venison mince and a pinch of salt.

   • Use a wooden spoon to break up any lumps and fry for 5-6 minutes, stirring occasionally, until the meat is browned all over.

2. Sauté the onion and garlic:

   • Add the chopped onions and minced garlic to the skillet with the venison.

   • Cook for 8-10 minutes, stirring frequently, until the onions are softened and translucent.

3. Boil the pasta:

   • Fill a large saucepan with hot water and add a generous pinch of salt.

   • Bring to a boil, then add the penne pasta.

   • Simmer for 10-12 minutes until the pasta is tender but still has a slight bite. Drain and set aside.

4. Add the seasoning and tomatoes:

   • Stir in the fennel seeds and dried oregano.

   • Pour in the tinned cherry tomatoes and 100ml cold water. Mix well.

   • Cover the pan and let the sauce simmer for 15 minutes, stirring occasionally and gently crushing the tomatoes as they cook. If the sauce reduces too quickly, add a splash of water and lower the heat.

5. Assemble the gratin:

   • Preheat the oven grill.

   • Taste the venison sauce and adjust with more salt or pepper, if needed.

   • If your skillet is ovenproof and roomy enough, stir the cooked pasta into the sauce.

   • Otherwise, transfer the pasta to an ovenproof dish, pour over the venison sauce, and fold everything together.

6. Grill the gratin:

   • Tear the mozzarella into pieces and scatter it evenly over the pasta.

   • Place the dish under the grill for about 5 minutes, until the top is golden and bubbling.

Serve immediately and enjoy! Recipe by @kvicken71