apassionforwhitetail.forumotion.net
Would you like to react to this message? Create an account in a few clicks or log in to continue.

apassionforwhitetail.forumotion.net

A place to talk about deer and deer Hunting and all the gear that goes with it.
 
HomeHome  Badlands GearBadlands Gear  PublicationsPublications  Latest imagesLatest images  RegisterRegister  Log inLog in  
Similar topics
Search
 
 

Display results as :
 

 


Rechercher Advanced Search
Latest topics
» Gnarly Buck Night Cruising
Venison Ravioli by B.G. Icon_minitimeTue Dec 05, 2023 7:29 am by Tracer

» will try this again lol
Venison Ravioli by B.G. Icon_minitimeTue Dec 05, 2023 6:53 am by steve

» Nice Size Rub Work
Venison Ravioli by B.G. Icon_minitimeFri Oct 20, 2023 2:13 pm by Tracer

» Last preparation for Bow Opener
Venison Ravioli by B.G. Icon_minitimeFri Oct 20, 2023 2:03 pm by Tracer

» Steve wins again
Venison Ravioli by B.G. Icon_minitimeWed Sep 13, 2023 6:43 am by Tracer

» Assorted Wildlife
Venison Ravioli by B.G. Icon_minitimeFri Jul 21, 2023 10:48 am by steve

» Happy Birthday armyhunter
Venison Ravioli by B.G. Icon_minitimeTue Jul 11, 2023 3:18 pm by Tracer

» Happy Birthday Redneck Plumber
Venison Ravioli by B.G. Icon_minitimeTue Jul 04, 2023 8:21 pm by Tracer

» Happy Birthday 4ST EYES
Venison Ravioli by B.G. Icon_minitimeFri Jun 09, 2023 12:28 pm by Tracer

Navigation
 Portal
 Index
 Memberlist
 Profile
 FAQ
 Search
Forum
March 2024
MonTueWedThuFriSatSun
    123
45678910
11121314151617
18192021222324
25262728293031
CalendarCalendar

 

 Venison Ravioli by B.G.

Go down 
AuthorMessage
Final
Admin
Final


Posts : 774
Join date : 2010-07-08
Age : 67
Location : Perth Andover New Brunswick

Venison Ravioli by B.G. Empty
PostSubject: Venison Ravioli by B.G.   Venison Ravioli by B.G. Icon_minitimeSun Aug 29, 2010 10:23 am

Venison Ravioli


Filling:
½ c. olive oil 1 c. red wine
1 carrot, chopped 4 eggs
1 onion, chopped ¼ c. parmesan cheese, grated
1 stalk celery, chopped salt and pepper to taste
½ lb. venison shoulder stew meat

Heat olive oil; sauté carrot, onion, and celery until vegetables are softened. Add venison, salt, pepper and red wine. Cover and simmer for 25 minutes. Let cool. Grind filling mixture; add eggs and parmesan.

Ravioli Dough:
1 lb all-purpose flour
6 eggs
1 c. water (more if needed)
1 egg plus 1 tbsp water

Mix flour with eggs and water until a firm dough forms (add more water if too dry).
Roll as thin as possible. Cut into 1 ½” squares. Place 1 tbsp filling on each square and fold over to make triangle.
Mix 1 egg and 1 tbsp water together for egg wash. Close ravioli and spread egg wash on ends.
Press edges with fork to close.

Sauce:
2 tbsp. butter 1 tbsp. fresh thyme, minced fine
1 c. heavy cream salt and pepper to taste
2 tbsp. parmesan cheese, grated

Melt butter. Add thyme, salt and pepper. Cook till thickened over moderate heat. Stir often.

Cook ravioli in boiling salted water for 5-7 minutes. Drain.
Serve with sauce and sprinkle with parmesan cheese.
Back to top Go down
 
Venison Ravioli by B.G.
Back to top 
Page 1 of 1
 Similar topics
-
» VENISON CHILI by B.G.
» Venison roast
» Pulled Venison by B.G.

Permissions in this forum:You cannot reply to topics in this forum
apassionforwhitetail.forumotion.net :: Memories From The Field :: Cooking Forum-
Jump to: