WILD RABBIT LASAGNA

Updated: Feb 20, 2021

I hope that no one is in the middle of a New Years diet because this recipe will make you want to take a rain check on that! This is a total crowd pleaser, especially for those that claim that wild game doesn't taste good!



Ingredients:

1 lb ground sweet Italian sausage

1 lb ground wild rabbit (1-2 wild rabbits depending on size)

3 cloves garlic, minced

1 small yellow onion, diced

36 oz ricotta cheese

1 egg

10 oz fresh spinach, roughly chopped

1 tsp onion powder

1 tsp garlic powder

1 tsp flat leaf parsley

1 tsp dried oregano

1/2 cup fresh basil, roughly chopped + more for garnish

12oz shredded mozzarella cheese

1/4 cup grated parmesan reggiano cheese

32 oz pasta sauce of choice

Lasagna noodles, cooked al dente

Olive oil or butter

Cooking Instructions

  1. Preheat oven to 350°F

  2. Add 2 tbsp of butter or oil to a large skillet or Dutch oven. Heat pan to medium high, then add in diced onion and cook for 4-5 minutes.

  3. Add in garlic and cook for one minute.

  4. Add in ground pork and rabbit and cook until browned, stirring occasionally. Drain and set in a medium sized bowl.

  5. Add 1/2 cup ricotta, then add spinach, onion powder, garlic powder, parsley, oregano, basil, 1/2 cup pasta sauce and salt and pepper (to taste) to the bowl and mix evenly.

  6. In a 9 x 13 baking dish, spoon a thick even layer of pasta sauce to the bottom of the dish

  7. Add a layer of lasagna sheets side-by-side to the dish. Spoon a layer of the meat mixture over the pasta.

  8. Add another layer of lasagna sheets and top with a layer of ricotta, sprinkle lightly with shredded mozzarella cheese then a layer of pasta sauce. Dust with Parmesan cheese.

  9. Repeat this process alternating between layers of meat and cheese/sauce layers until out of lasagna.

  10. Top with another layer of pasta sauce, the rest of the mozzarella cheese and a dusting of Parmesan.

  11. Cover with foil and place in the oven. Bake for 45 minutes. Let sit for 5 minutes before cutting. Garnish with fresh basil and serve using a spatula




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Adam Caar

Use this space to introduce yourself and share your professional history.

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Hi there! My name is Jenn. I am a hunter, angler and wild game chef. Hunting is my passion. There is no greater feeling that putting the most organic meat on earth on your table by yourself. I love to create wild game dinners the entire family will enjoy.