Whitetail Backstrap Ravioli with Roasted Tomato Butter

This is the kind of recipe that makes venison feel restaurant-worthy without sanding the wild edge off the meat. The filling stays clean and gently seasoned, while blistered tomatoes, butter, and basil do the glossy work that makes ravioli feel like an occasion.

1 pound whitetail backstrap
2 cups chopped tomatoes
1 handful basil leaves
2 garlic cloves
8 tablespoons butter
1 package fresh pasta sheets or homemade pasta dough
1 shallot or small onion
Parmesan
Salt
Black pepper
Olive oil

Sear the backstrap hard and fast, cool it completely, then mince it with onion, Parmesan, salt, and pepper for the filling.
Fill and seal ravioli, keeping the pasta thin enough to stay delicate.
Blister the tomatoes in olive oil, then fold in butter and garlic until glossy.
Boil the ravioli just until tender, then finish it in the tomato butter with torn basil.
Serve immediately with extra basil and black pepper.

Keep the filling and pasta separate if making ahead. Freeze formed ravioli on a sheet pan before bagging.