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Big Game Recipes

Baked Cougar Wontons

Number of Servings: 4-8Cougar Wonton


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 Wonton Filling &
Wonton Wrap
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