Venison Mince is so versatile and makes a delicious Moussaka so we really recommend you have a go at this simple recipe. I am a busy mum so don’t always have time to make my own bechamel sauce - you can make your own decision!

To make this scrumptious Greek dish you will need:

500g Venison mince

3 aubergines sliced into rounds around 1cm thick

2 red onions, diced

3 cloves of garlic, crushed

2 teaspoons cinnamon

2 teaspoons dried oregano

1 bay leaf

200ml red wine

1 can of chopped tomatoes or a jar of passata sauce

2 tablespoons tomato puree

500g white potatoes peeled and also sliced into 1cm rounds

Olive oil

oxo cube

half a teaspoon of lazy chilli

BECHAMEL SAUCE (cheat and buy one if tight for time!)

950ml full fat milk

110g salted butter

6 tablespoons plain flour

METHOD

Put a good slug of olive oil in a heavy frying pan and when hot, fry the slices of aubergine until they are golden brown and softening. Remove and set aside for later.
In a heavy based pan which has a tight fitting lid, add a slug of oil and heat fast. Add the onions ad garlic and soften. Then add the Venison mince browning it and breaking it up.
Add the herbs, lazy chili and bay leaf and mix well breaking up the mince.
Crumble in the oxo cube and wine, mix well.
Add the tomato puree and tin of tomatoes/passata sauce, bring to the boil.
Replace the lid and pop in the baking oven for an hour and then in the simmering oven for a further hour.
Meanwhile, boil the potatoes and cut them into rounds as above. Once cooked remove from the water and keep them aside.
Now make the Bechamel sauce (or open the jar!): melt butter in a small non stick saucepan, stir in the flour and cook over a medium heat for a couple of minutes and then remove from the heat and whisk in the milk vigorously, pouring the milk in slowly. Once it is smooth return to the heat and bring to a simmer for a few minutes then season well. You’re finished, phew!
Back to the Moussaka and it’s time to assemble it. Get a large rectangular ovenproof dish and add a third of the meat (remember to remove the bay leaf) into it and spread out evenly, top with half the aubergine and half the potato, then layer with the meat again and the remaining aubergine and potatoes. Cover it with the bechamel sauce and pop in the roasting oven for 30 mins and then transfer to the baking oven for another 30 mins ensuring it is golden brown and hot throughout before serving.