Fried wild game ravioli
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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