Number of Servings: 4-8
1 lb cougar meat
1 package dry leek soup mix (Knorr)
1 can sliced water chestnuts
1 can bamboo shoots
Wonton Wrappers (100)
1 egg white - whipped with 1 tablespoon water
Cut meat into small chunks discarding tendons and silverflesh. Add remaining ingredients (except the wonton wrappers and the egg white) and mix well. Grind the mixture with a fine plate.
In skillet, cook and stir meat until no longer pink; drain.
Spoon 1 rounded teaspoon of the filling on wonton wrapper. Lightly brush edges with the egg white and water mixture.
To shape each wonton, carefully bring 2 opposite points of the square wrapper up over the filling to form a triangle and pinch the edges together to seal.
Place wontons on a greased baking sheet. Spray or brush with vegetable oil or melted butter.
Bake in 375 degree oven 8-10 minutes, turning halfway through. Make ahead and freeze.
Notes & Variations:
You can hold the wontons prior to cooking if you cover the tray with plastic wrap and refrigerate. The wrappers are a bit finicky, they dry out if not covered and they can get a bit soggy if stored to long in the refrigerator. Freezing prior to cooking has not been tried, but it should work okay if frozen in a single layer prior to packaging for longer storage.
Note: Make sure to cook your cougar well done to avoid trichinosis. A parasite common in wild game and once common in domestic pork. Cook the meat to an internal temperature of 165 degrees F for a minimum of 15 seconds.
Contributor: Marilyn Steele, RRGC