Wild Recipes

Homemade Antelope Ravioli with Sage Brown Butter Sauce

Latest posts by Justin Townsend (see all)

Recipe contributed by Editor-in-Chief J. Townsend

Antelope and Sage go together like peanut butter and jelly. Enough said….oh, and don’t be afraid to make your own pasta.

“Those places I don’t understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff.” – Anthony Bourdain


½ lbs (8 oz) Antelope Loin

½ cup shredded Asaigo Cheese

Salt, Black Pepper, and Garlic Powder to taste

1/2 tbsp olive oil

2 eggs

½ cup water

¼ cup olive oil

½ tsp salt

3 cups unbleached all-purpose flour

1 cup sliced mushrooms

3 garlic cloves, minced

¼ cup fresh sage leaves, chopped

Salt and pepper to taste

8 tbsp (1 stick) butter

Tools: Ravioli Press

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  1. Bring grill or cast-iron pan to high heat
  2. Toss meat in olive oil and season amply with salt, pepper, and garlic powder
  3. Sear on each side, 2-3 minutes
  4. Set aside and allow to cool
  5. Cut antelope loin into small chunks and mix with cheese. Set aside
  6. In a large bowl or stand mixer, whisk eggs until mixed
  7. Stir in water, olive oil, and salt
  8. If using a mixer then use a dough hook and slowly add flour
  9. If mixing by hand then add flour 1 cup at a time until incorporated
  10. If by hand, flour a cutting board, remove dough and knead dough until firm but not sticky
  11. If using a mixer with dough hook, then allow mixer to run until the dough is firm but not sticky
  12. Divide dough into two equal parts, freeze second half for later use if needed
  13. Divide the first half again by two. Roll out flat until almost translucent and wide enough to fit your ravioli press
  14. Place one sheet over press and fill each indent with 1 tbsp on meat/cheese mixture
  15. Place the second sheet on top and seal with the rolling pin
  16. Remove each ravioli and set aside
  17. Bring a medium pan to medium heat
  18. Add 1 tbsp of butter, mushrooms, garlic, and salt and pepper to taste
  19. Cook 2-3 minutes until mushrooms soften

Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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