I have a rather close relationship with my smoker. I have been smoking some of our venison roasts, trying different rubs, and different techniques to smoking to see what I can create for delectables.

I smoked a beautiful elk roast 9 hours, low heat for smoke and used alderwood and my secret rub for flavouring. :-X

After the roast was completed, I decided to take a portion of it and make ravioli. I am also enjoying my pasta maker, making different kinds of noodles from different kinds of flours.


1 cup elk (small cubes or ground)
homemade ravioli pasta or you can use lg.wonton wrappers
2 tablespoons butter
4 garlic cloves
2 cups zucchini
8-10 sage leaves
2 shallots
4 green onions
2 tablespoons olive oil
1 egg beaten plus 1 teaspoon water

1) Cook elk and remove from heat and set aside.(now I used my smoked elk meat which didn't require being cooked)
2) Melt butter in a large skillet on medium-high heat. Add chopped garlic, zucchini, sage leaves, shallots and green onions. Saute until zucchini and shallots become caramelized.
3) Add elk to cooked vegetables and 2 tablespoons olive oil into a food processor until mixture is finely choped or pate consistancy.
4) Scoop 2 tablespoons of stuffing in the center of each noodle or wrap. Using a pastry brush, wet the outer edges with the egg wash. Place a second wrap on top of the stuffing and press edges together with a fork or your finger.
5)Place raviolis on non stick cookie sheet. Brush tops of raviolis with olive oil before baking.
6) Place cookie sheet into preheated 375 degree.
7) Cook for 10-12 minutes or until they become brown.
Remove from oven and pour your favourite alfredo, marinara, pesto sauce over the raviolis and eat until your belly can't take anymore.


you can bring a fry pan with boiling water about 1 cup water and gentley boil raviolis then pour favourite sauce over them

I made a beautiful roasted garlic and red pepper sauce for my raviolis and with the smoky notes of the elk, this dish just popped with flavours to tickle your pallet.

enjoy...........sorr y I don't have photos to share of this dish