Instant Pot Or Stove top Venison Penne Lasagna
Venison is so easy to cook with, we lived off grid for a long time, and all we used was deer meat. If cleaned right, it doesn't have a strong, wild game taste. This delicious venison lasagna is perfect for a large crowed or for eating one half and freezing the other. I know regular lasagna noodles are typical but the penne in this dish takes it to a whole new level. This 5
cheese venison lasagna with cottage cheese, Parmesan cheese, coby jack cheese, and mozzarella is over the top in flavor. You can also use ground beef or 1 pound hamburger, 1/2 pound sausage to change it up.
What is ground venison?
Ground venison is done in a meat grinder after you clean a deer. Field dressing a deer means removing the animal's internal organs to prevent the meat from spoiling, but he also removes the fur and skin too while cleaning. If you take the extra time to remove all skin down to the meat it is less game tasting. Use as you would any hamburger meat in dishes. I have lived in the woods most of my life, so deer is a natural meat here. but if you don't have it on hand use hamburger for this recipe.
Is deer meat healthy for you?
Having virtually no carbs and being lower in fat than beef, deer meat is an excellent source of polyunsaturated fatty acid and has DHA (docosahexaenoic acid). DHA may help reduce triglyceride levels in your blood, which means less fat being transported to fat stores making it easier to keep your body fat down.
Add oil to your instant pot.
Add venison, onion, salt and pepper and brown.
Add 1 Jar (quart) spaghetti sauce and water and diced tomatoes, then cook high pressure for 2 min (do not add pasta at this point) Instant release, when pressure valve goes down open lid and mix well.
In another dish, mix Ricotta, eggs, parsley, Parmesan cheese, cottage cheese, garlic and onion powder.
Add penne noodles and mix well to cover noodles. Place your lid back on and cook on high pressure (manual or pressure cook) for 10 min if you like your noodles al dente, or 12 min for them to be all the way done. (as pictured)
When your timer goes off add ricotta mixture, add coby jack cheese and mix well.
At this point you can do one of two things, 1. cover it with coby jack cheese and Mozzarella cheese, let it melt and serve.
2. you can put it in a baking dish, cover top with coby jack cheese and Mozzarella cheese and broil until top is golden brown (as pictured) 3 to 4 min on high broil.
Full Directions Below
You Will Need
1 1/2 pound venison (or ground beef)
3 Cups Penne Noodles
1 Cup Water
1 Jar Spaghetti Sauce (quart)
2 TBSP Oil
1 Medium Onion (diced)
1/2 tsp Salt (Salt salt to taste when done)
1/2 tsp Pepper
1 15 oz Container of Ricotta Cheese
2 Eggs
1 tsp Garlic Powder
1 tsp Onion Powder
1 Can Diced Tomatoes
1/2 Cup Mozzarella Cheese
2 Cups Shredded Colby Jack Cheese
1/4 Cup Parmesan Cheese
1/4 Cup Parsley
1/2 Cup Cottage Cheese
Directions
1. Add oil to your instant pot.
2. Add venison, onion, salt and pepper and brown.
3. Add 1 Jar (quart) spaghetti sauce and water, (UN-drained) diced tomatoes, then cook high pressure for 2 min (do not add pasta at this point) Instant release, when pressure valve goes down open lid and mix well.
4. In another bowl add Ricotta, 2 eggs, Garlic powder, Onion powder, 1/4 cup parsley. Parmesan Cheese, and Cottage cheese. Mix well.
5. Add penne noodles and mix well to cover noodles. Place your lid back on and cook on high pressure (manual or pressure cook) for 10 min if you like your noodles al dente, or 12 min for them to be all the way done. (as pictured)
6. When your timer goes off add ricotta mixture, add 1 cup coby jack cheese and mix well. Let set for 2 or 3 min.
7. At this point you can do one of two things, 1. cover it with 1 Cup coby jack cheese and 1/4 Cup Mozzarella cheese, let it melt and serve. Or
2. You can put it in a baking dish, cover top with 1 Cup coby jack cheese and 1/4 Cup Mozzarella cheese and broil until top is golden brown (as pictured) 3 to 4 min on high broil. Serve with garlic bread Enjoy~!
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