Elk Pastisio

Ingredients

Ingredients:

•Elk Bolognese

For Bechamel:

•6tbsp butter, room temp

•6tbsp flour

•2 cups milk, warmed

•3 eggs, room temperature, beaten

•2tbsp dry sherry

•1/2 tsp nutmeg, freshly grated

•1/2 cup Parmesan cheese, grated

•1/2 tsp salt

•Dash of white pepper

For the Pasta:

•1 lb Bucatini pasta

•1/3 cup butter

•8 eggs, room temperature, beaten

•11/2 cups grated Parmesan cheese

Directions

Prepare the Elk Bolognese the day before hand. This meat mixture will stay 5 days in the fridge or 3 months in the freezer.

Prepare the Bucatini by bringing water to a boil. Add salt and pasta and cook according to the package directions. Drain and immediately rinse in cold water. If you don't rinse it in cold water before mixing it with the eggs and butter, it will cook the eggs. Add the drained pasta to the melted butter, beaten eggs, and the cheese. Carefully line up the mixed pasta into the bottom of a 9x9 baking pan, trimming the pasta to fit neatly, cover the pasta with the elk sauce and repeat the pasta layer.

Prepare the white sauce by melting the butter in a saucepan over medium heat. When the foam subsides, add the flour, and cook, stirring constantly, until foamy, 2 to 3 minutes. All at once, add the warmed milk, whisking constantly, and bring to a boil over medium heat. Reduce to low and simmer until thickened, about 10 minutes. Take the beaten eggs and stir in 1/2 cup of the sauce. Blend and stir the egg mixture back into the saucepan to temper. Cook until thickened. Add remaining ingredients.

Top the pasta layer with the Bechamel and bake the Pastitsio @ 350 for 25 minutes or until delicately browned.