Fried Wild Game Ravioli

FRIED WILD GAME RAVIOLI

6 Preparation Time :

Categories : Game

Amount Measure Ingredient -- Preparation Method -- -- --

--STUFFING--

1/3 c Duck meat -- diced

1/3 c Pheasant breast -- diced

1 tb Leeks -- thin-sliced

2 tb Sherry wine

2 tb Red wine

1 tb Praline paste

1 tb Sour cherries

2/3 c Demi-glaze or wine gravy

Salt and pepper to taste

1 pk Wonton skins

Semolina flour

--FRANGELICA BUTTER--

3 tb Frangelica

2 tb Ground filberts

2/3 c Heavy cream

1 c Butter

Salt and pepper

--GARNISH--

Fried julienne of zucchini,

-carrots, and squash

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 - - - - - - - - - - - - - - - - - -