Venison Ravioli

中文:鹿肉RAVIOLI

A friend of mine loves to hunt and I get some amazing game meat from her now and then.  How wonderful is that? O(∩_∩)O~ 

I made spicy venison chili and spicy skewed venison before.  So I decide to make some Asian fusion style venison ravioli this time.

 Deep fried ravioli go really great with grated parmesan cheese and hot sauce.

I deep fry half of the ravioli and boil the other half.  That is how we always eat them back home in southern China.

Dough ingredients:

2 cups semolina flour
2/3 to 3/4 cup liquid (egg + water)
salt
egg wash (to glue dough sheets together)
 

For the fillings:

1 pound ground venison
1 large egg
1/2 onion, finely chopped
1 tablespoon oyster sauce
1 to 2 tablespoon rice cooking wine
4 to 5 tablespoons low sodium soy sauce
2 to 4 teaspoons corn starch
3 to 4 teaspoons sesame oil
1/2 teaspoon ground white pepper
1/2 teaspoon sugar
finely grated ginger
chicken stock (preferably homemade)
salt to taste

Directions:

Add semolina flour, egg, water and salt to a bowl.  Mix with hands until all ingredients come together.  Transfer to a well dusted large wooden board and knead until the dough becomes stretchy and elastic. 

Cover with greased plastic wrap.  Allow the dough to rest for at least 30 minutes.

Now let’s start with venison fillings.

Add venison, egg, onion, oyster sauce, rice cooking wine, soy sauce, corn starch, sesame oil, ground white pepper, sugar, ginger and salt to a medium/ large bowl.  With a pair of chopsticks in one hand, bowl in the other, whisk towards one direction like crazy.  Yes, that is right; whisk like crazy and the chopsticks are the best tool for the job here.

Gradually add chicken stock while whisking.  Add no more than a couple tablespoons each time.  Keep whisking and the meat will absorb any extra liquid.  Add chicken stock to the meat is a well known trick to make fillings juicy and tender in China.

With a large rolling pin , roll the dough into a large thin dough sheet and then run it through Kitchenaid pasta attachment several times until the sheet becomes smooth.  For the final time, dial the thickness to 5.

Dust ravioli mold with some flour

Place one layer of dough sheet on top the mold.  Gently press the pasta sheet into the depressions of the mold.  Spoon venison fillings into pasta pockets; brush the pasta edge with egg wash. 

Cover with another layer of pasta sheet.  Gently press down with fingers to get rid of extra air that might have been trapped in the pockets.

With a dual wheel pastry cutter , roll and cut between pasta pockets.

Deep fry them until golden brown.

Sprinkle with grated parmesan cheese.

Serve immediately.

I love dipping them into hot sauce.

Venison is very lean.  But it can be very tender and juicy too.

Actually I only deep fry half of the ravioli.  I boil the other half, and serve them with chicken stock, chili oil sauce, sesame oil, chopped green onion, chopped pickled daikon and crushed toasted peanuts, just the way we like back home in Southern China.

It is absolutely perfect for breakfast and lunch. O(∩_∩)O~

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