Moose Ravioli
Recipe type: Entree
Serves: Makes about 2-1/2 cups of filling
The moose filling could be used just as successfully with store-bought sheets of wide pasta as a sauce rather than a filling.
Braised Moose Meat
  • 1 pound moose meat
  • Salt and freshly ground pepper
  • Olive oil
  • 1 onion, peeled, quartered and sliced
  • 1 carrot, peeled and chopped
  • 1 celery rib, chopped
  • 2 cloves garlic, peeled and minced
  • 2 cups beef stock
  • 1 cup apple cider
Ravioli Filling
  • Olive oil
  • 1 onion, peeled and sliced
  • Braised moose meat (recipe above), shredded
  • ½ cup mushrooms, trimmed, sliced and sautéed
  • ½ cup Parmigiano-Reggiano cheese, shredded
  • 2 tablespoons minced chives
  • 1 egg yolk
  • Salt and freshly ground pepper to taste
Braised Moose Meat
  1. Trim the moose meat of any fat or sinew. Wash the meat and pat dry. Salt and pepper the moose.
  2. Heat the oil in a high-sided pan or stockpot. Sear the meat on both sides in the hot oil. Remove the meat and set aside.
  3. Add the onion, carrot, celery, and garlic to the pan. Sauté the vegetables over medium heat for about five minutes.
  4. Add the moose to the vegetable mixture. Cover the mixture with the beef stock and apple cider. (If the liquid doesn’t completely cover the vegetables and meat, add more stock, cider or water). Cover the pan with a lid and simmer over low heat for 2-3 hours or until the moose is tender. Remove the moose meat and discard the liquid.
Ravioli Filling
  1. Place about one tablespoon of olive oil in a sauté pan. Add in the onion and sauté over low heat for about 20 minutes or until the onions are lightly browned and completely softened.
  2. In a medium bowl, add the shredded meat, mushrooms, cheese, chives and egg yolk. Stir in the cooled caramelized onions. Salt and pepper to taste.
  3. Fill the pasta dough (see the recipe from June 18) with filling or use the filling with storebought wide pasta. Cook the pasta accordingly. In the ravioli I made, I added a simple sauce of browned butter and sage.
Recipe by Within The Wild at