Venison moussaka

Under no circumstances do you want to spend your first night planning, panic shopping and cooking a meal. This is ideal first night fodder.

Serves 8

Ingredients: aubergines 2 x aubergines (500g approx), cut into 2cm thick circles • 6 tbsp olive oil

Ingredients: sauce 4 tbsp olive oil • 500g venison mince • 2 red onions, peeled and diced • 2 garlic cloves, peeled and chopped • 2 tsp ground cinnamon • 3 tsp fresh or dried oregano • 1 tbsp brown sugar • 1 tbsp red wine or sherry vinegar • 4 bay leaves • 200ml red wine • 1 x tin chopped tomatoes • 1 tbsp tomato paste

Ingredients: béchamel 30g butter • 30g plain flour • 1 tsp ground nutmeg • 450ml whole milk • 100g strong cheddar, grated • 40g feta, crumbled

Ingredients: feta garlic bread 1 large baguette • 4 cloves garlic • 6 tbsp butter • 100g feta • 2 tbsp roughly chopped parsley

Aubergines

Toss the aubergines with the oil and season.

In a pan on a medium heat, fry both sides until a medium caramel colour then place on a tray lined with kitchen paper.

Sauce

Season and fry the mince in 2 tablespoons olive oil until browned. Scoop into a bowl. In the same pan, fry the onions and garlic in the other 2 tablespoons olive oil until soft then add the cinnamon and oregano.

Fry for one minute before adding the rest of the ingredients and the mince. Season well, bring to a simmer and cook with a lid half on for about 30 minutes.

Check for seasoning and remove the bay leaves.

Béchamel

In a small pan on a medium heat, melt the butter, add the flour and nutmeg.

Whisk in the milk and cook until thickened.

Add the cheese and check the seasoning.

Assembly

In a deep baking dish pour in half the mince, cover with the aubergines then top with the rest of the mince and finally the béchamel.

Leave to cool then wrap well for the journey.

To cook from cold: preheat the oven to 180°C fan/gas mark 6.

Bake for about 50 minutes or until bubbling and hot all the way through.

Feta garlic bread

Deeply score the bread.

Whizz the garlic, butter, feta and parsley together then spread into each of the scores.

Wrap in foil.

When close to serving time, bake in a 180°C fan/gas mark 6 oven for 10 to 15 minutes or until piping hot.

Serve with a crunchy green salad dressed in lemon juice and extra virgin olive oil; the dressing can be transported in a jam jar.

Find more first night suppers on

The Field’s

website:

Game cobbler with smoked cheese scones / Venison cannellini with crumbly cheese

/ Pheasant Kerlan Curry with rice / Pheasant chilli with black beans and chocolate / Rabbit and carrot stew with cider and suet dumplings (serve with crusty bread) / Venison meatball with ginger, coconut and spinach (serve with rice) / Venison bourguignon pie / Spiced game tagine with cous cous and pomegranate