by K.King

Created on: February 20, 2007   Last Updated: May 04, 2007

I guess we all know someone that hunts, and they are always telling us, and everyone they know, that it taste great. Well if you are like me, you don't know much about wild game, or how to prepare it. I have had people give me, deer meat on a several occasions, and I always wounder, how am I going to cook this meat? I don't know about you, but I haven't seen alot of, wild game cook book's out there. I only know of one that I can think of and it is The Michigan Outdoors cook book, it is a good cook book, but does not have recipes, that I was impressed with, so I decided to try using a recipe for, ravioli that I had from a cooking magazine. So off to the kitchen I go, hoping the whole time that it turns out edible, and that it tastes as good, as I have been lead too, believe wild game to be. Well to my surprise it turned out great, we wound up eating it for two meals. It was so good and, there was very little fat in the meat, that was a nice bonus, not having all the fat, like you have with hamburger, even when it is 80/20 meat to fat ratio. So now that I have, the confidant's to try something new, I think that maybe deer meat pot pie or maybe deer meat hash for a meal is next. So if someone is kind enough to give you wild game, try it in one of your favorite recipes, you may just be surprised at the result's. Here is the way I made my ravioli. First brown the ground deer, or other game meat, about one pound of meat, add 1/2 an onion and about two cloves of garlic, add basil, oregano about a teaspoon each,salt and pepper, than after that has browned, add a large can of diced tomatoes and let simmer. now for the ravioli, I use wonton wrappers, it the easiest way to go. so for the filling, I use half a container of ricotta cheese, add one egg,salt,pepper,onion and garlic powder, about two teaspoon each (I like a lot of onion and garlic),you can use less if you like. Than add one teaspoon each, of basil and oregano, mix add set aside, now take your wonton wrappers, a few at a time and, lay them out on the counter, put approximately one teaspoon of filling, in to each wrapper, put egg wash around the edges, and seal with a second wrapper, repeat until all the wrappers are, used up about 36 wrappers, drop in to boiling water, and cook until done, remove and keep warm until, all ravioli are done cooking, now take ravioli and combine them with the sauce and serve. makes about 4 servings.

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