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Rabbit Ravioli & Pheasant Soup

So, how many times in life can you say you’ve had rabbit ravioli in sage brown butter sauce? How about a pumpkin, butternut squash pheasant soup? Not so many…and chances are, unless you have a savvy hunter/woodsman for a dad or boyfriend, you may not find yourself in the kitchen with those two main ingredients anytime soon. But don’t worry, you can substitute the rabbit and pheasant to your liking and still blow the minds of your dinner guests.


Let’s start with the butternut squash, pumpkin and pheasant soup. When I was twelve I went hunting with my dad and a few of his friends. You could guess I was not only the youngest one, but also the only girl (my nail polish matched my blue jacket). The whole day I watched everyone get a pheasant except me. I was bummed out, but my dad encouraged me to keep my hopes and shotgun high. Finally I had one in my crosshairs…boom! I killed a medium size pheasant, which I was extremely proud of until I learned the truth about that poor pheasant. I had only knocked the thing out of the tree and my dad had to do the dirty deed, putting it out of its misery. Regardless, it was quite the experience, one I will never forget.


As I recently read from chef Mario Balotelli, “You can’t just buy game. You’ve got to hunt it, or you’ve got to know someone who went and hunted it. That’s one of the reasons why the flavor is so unique: you may only have it four or five times in a life.” I love that quote because it is so true. Each time I try a new recipe with wild game it’s one I’ve never had before and it’s unique—in a way, it’s an ingredient in itself.

The rabbit ravioli is something that was fabricated by my dad. He found a recipe calling for venison and thought it would be good with some rabbit meat he had in the freezer. He was right! These may be the most decadent and flavorful ravioli I’ve ever tasted. They are meant to be an appetizer but can easily hold their own as a main course. The only problem is that rabbits are small and don’t produce a lot of meat.


This particular batch of ravioli is extra special since my beautiful golden retriever, in fact, did retrieve this rabbit. My dad went on a midday hunt and took Nilla, our dog, along with him. Not only did she retrieve the rabbit, but was so proud of herself. She wouldn’t leave its side the whole walk home.

When they got back, my dad asked if I was interested in learning how to skin and quarter a rabbit. My answer was “Hell yeah, Dad”, so I learned. Once we were done, I texted Tom to inform him of my newly acquired skill and his only response was “I love you.” There’s a tip for you ladies out there: the best way to a mans heart is to learn how to skin a rabbit (while wearing off-white pants…no big deal). The reason I told you this is because the level of engagement involved in this single recipe is just incredible. Every one from my mom to my dog was involved in the final execution of the meal—that’s what I love about cooking wild game. It tells a story, from the hunt to the kitchen and every bite is savored on a whole new level. Enjoy this recipe in your own kitchen and make your own memories (via) Anna Lea.


Click here for Rabbit Ravioli Recipe

Click here for Pheasant Soup Recipe