Delicious little pasta pillows filled with spiced meaty goodness. It’s the best description I can think of for the Polish dish called pierogi. Little Polish ravioli! There are several traditional recipes that include fillings like saurkraut or potato/garlic. Both are out of this world. However, the magic comes from the pasta that is made perfect with the addition of sour cream, rolled incredibly thin, enveloping a flavorful filling. For the sake of my readers, I’ve used some traditional Polish spices with some ground venison to create my own version of this traditional favorite.
- 2 tsp. toasted caraway seeds
- 3 tbsp. butter
- 1 medium onion, finely chopped
- 1½ tsp. ground nutmeg
- 1½ tsp. kosher salt
- 1 tsp. white pepper
- 1 lb. ground venison/nilgai
- 1-2 tbsp. flour
Toast caraway seeds in a cast iron skillet.
Melt butter in the skillet. Saute onion. Add caraway seeds and remaining seasonings and spices, except venison and flour.
Stir until onions are transluscent. Add meat and cook until meat is browned and flavors are incorporated. Because venison (or nilgai) is being used, there will be no rendered fat to pour off, just lots of water.
Turn down heat and allow most of the liquid to evaporate. (Pouring off the extra liquid will waste a lot of the flavor.)
Sprinkle flour over the meat and mix in.
- 3 egg
- 8 oz. sour cream
- 3 cups flour (plus more to add if too sticky)
- ¼ tsp. salt
- 1 tbsp. baking powder
Combine all ingredients in bowl of mixer.
Mix until dough forms.
Flatten dough into a large disk. Cut into strips that can be rolled by hand or run through the pasta maker. To roll the dough out thin enough, I used my pasta maker. It produced a uniform thickness that worked really well with the round cutter.