Fried wild game ravioli

Yield: 6 Servings

Measure Ingredient
⅓ cup Duck meat; diced
⅓ cup Pheasant breast; diced
1 tablespoon Leeks; thin-sliced
2 tablespoons Sherry wine
2 tablespoons Red wine
1 tablespoon Praline paste
1 tablespoon Sour cherries
⅔ cup Demi-glaze or wine gravy
Salt and pepper to taste
1 pack Wonton skins
Semolina flour
3 tablespoons Frangelica
2 tablespoons Ground filberts
⅔ cup Heavy cream
1 cup Butter
Salt and pepper
Fried julienne of zucchini, carrots, and squash

STUFFING

FRANGELICA BUTTER

GARNISH

Saute duck and pheasant in butter; add leeks, sherry, red wine with praline paste; reduce by half. Add sour cherries and demi-glaze.

Reduce, season, cool. Stuff wonton skins using egg wash to secure, and semolina flour on outside of wanton.

Reduce Frangelica to two tablespoons; add filberts and cream. Reduce.

Whisk in butter a tablespoon of a time. Season to taste. Garnish with fried julienne of zucchini, carrots, and squash. Servings: 6.

by chef Matt Vanaria of Highlawn Pavilion in West Orange, New Jersey printed in The Record, Northern New Jersey, November 15, 1995

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