Vince Pernicano Venison Ravioli Recipes

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.

Steps:

• In a large skillet, heat the oil over medium heat. Add the onions and cook gently to sweat for about 2 minutes. Do not let the onions caramelize. Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned.
• Add the veal and pork and cook, smashing the meat apart with a wooden spoon, to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat.
• Add the porcini juice to the meat and cook for 1 minute to evaporate. Add the veal stock and cook for 2 minutes. Add the marinara and the wine. Reduce the heat and simmer for 3 to 4 minutes. Stir in the parsley.
• Toss 2 tablespoons of the Parmesan into the sauce to help it bind. Add some reserved pasta water, as necessary, if the sauce appears too dry. Top with the remaining Parmesan.
• Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
• Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.

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.

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.