Best Vince Pernicano Venison Ravioli Recipes
VINCE PERNICANO VENISON RAVIOLI
This is a simple ravioli recipe that I found in my local paper. I serve these ravioli with marinara sauce. it is fun recipe for the whole family to do.
Provided by chandlert2003
Categories Meat
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- RAVIOLI DOUGH.
- Blend the olive oil flour, eggs and salt.
- Knead the dough until hard.
- Cover with damp towel until ready to roll out.
- RAVIOLI FILLING.
- Mix all ingredients together.
- Combining the DOUGH AND FILLING.
- Roll dough out to about 1/8th inch thick.
- Use the cookie cutter to cut the dough in to small pieces.
- Put a small ball of meat blend in the middle of the pieces.
- Fold over edges and crimp with fork.
- Boil for 20 minutes.
- To freeze the extra ravioli do not cook them roll the extras in flour and place in a ziplock bag will last for a couple of months.
Nutrition Facts : Calories 611.2, Fat 14.2, SaturatedFat 5.4, Cholesterol 249.4, Sodium 479.9, Carbohydrate 76.7, Fiber 2.8, Sugar 1, Protein 40
VENISON STEAK PASTA
My boyfriend's dad is a hunter so we have an abundance of wild game to work with. The t-loin meat was pre-cut into 2 inch strips. Prep time includes time to marinade.
Provided by smp108
Categories Deer
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Marinade steak for 2 hours (or overnight) in beer, worcestershire, dressing and garlic salt.
- Cook steak on medium heat until desired. (I usually drench the meat with marinade mix as it cooks quickly).
- Cook pasta until tender.
- Saute mushrooms and peppers until golden brown.
- Mix pasta, mushrooms, peppers and Parmesan cheese.
- Top with steak.
VENISON MOSTACCIOLI CASSEROLE
Have a freezer full of venison? This wholesome recipe is perfect for using your pre-packaged ground venison meat. My three and six-year-olds love it, and it isn't gamey tasting at all!!
Provided by IronChefLaurie
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h23m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain and reserve pasta.
- Meanwhile, place the olive oil into a skillet set over medium-high heat. Stir in the onion, and cook until soft and translucent, about 5 minutes. Add the venison and cook until crumbled and no longer pink, about 10 minutes. Drain, if necessary. Stir in the tomato sauce, basil, and garlic powder. Season to taste with salt and pepper, and turn off the heat.
- Assemble the casserole by spooning a layer of the venison sauce over the bottom of the prepared baking dish. Sprinkle the sauce with Parmesan cheese, and layer with cooked pasta. Top with the sauce, layer with pasta, and half of the Mozzarella. Repeat the layers to use the remaining ingredients, ending with a layer of Mozzarella cheese. Cover the dish with aluminum foil.
- Bake in preheated oven for 20 minutes. Remove the foil cover and bake until the cheese topping is light gold, about 10 minutes more.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 47.6 g, Cholesterol 69.6 mg, Fat 11.9 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 5.8 g, Sodium 608.4 mg, Sugar 5.7 g
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