Fried Wild Game Ravioli

6 Servings

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Fried Wild Game Ravioli Ingredients

STUFFING	1 pk Wonton skins
1/3 c Duck meat; diced	Semolina flour
1/3 c Pheasant breast; diced	FRANGELICA BUTTER
1 tb Leeks; thin-sliced	3 tb Frangelica
2 tb Sherry wine	2 tb Ground filberts
2 tb Red wine	2/3 c Heavy cream
1 tb Praline paste	1 c Butter
1 tb Sour cherries	Salt and pepper
2/3 c Demi-glaze or wine gravy	GARNISH
Salt and pepper to taste	Fried julienne of zucchini,

Instructions for Fried Wild Game Ravioli

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 Posted to MM-Recipes Digest V3 #321 Date: Sat, 23 Nov 1996 22:51:38 +0000 From: Linda Place

Main Ingredient: PastaCuisine: Uncategorized

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