Great way to use less than prime cuts of venison and pork......
My wife is from Russia and one of the staples for her family is called Pelmeni. It is something that a family sits down together and makes. It's an assembly line and a great family activity. Pelmeni are the stored and used all winter as a quick meal. My wife is originally from Kemerovo Siberia and the winters there are some of the coldest on the planet. Her family lived on the third floor and would store the frozen Pelmeni on the balcony in the winter and it stayed frozen. It was a fast hot meal on cold, long Siberian nights.
Pelmeni are a dumpling like a pot sticker and very simple delicious fast easy food. They are great hot winter food.
I love this recipe as it uses both elk or deer and wild pork.
To make the Pasta
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs
2 tablespoons extra-virgin olive oil
Mix this in a large bowl until you came manage it like putty. I have a wood top table that I flour up and use to cut the pasta shapes. I roll it out to the desired thickness. I use a jar top about 1 1/2"s in dia to cut circles from the pasta dough.
I use a meat grinder and grind the elk or deer meat and the pork. I grind in onion and garlic into this mix. I use 1/2 pound of venison and 1/2 pound of pork, 1 medium onion and garlic to taste
Scoop a small amount of the meat into the pasta shell. Fold the edges and pinch closed, grab the pointed ends of the Pelmini and pull them back and pinch together. You end up with a round little meat pie. Then you can freeze them. I put them on a cookie sheet first get them frozen I then put the in zip locks or I vacuum seal them.
When we get home from work and we don't feel like spending a lot of time cooking we just drop a fist full of Pelmeni in some bullion and boil until they float. We them serve them in a bowl with sour cream and chives......Mmmmmmmmm good
Enjoy……………………
Topic: Russian Venison Pork Pelmeni (Read 1848 times)
