Recipe of Fried Wild Game Ravioli - Food Recipes

-- MasterCook Extracted --

FRIED WILD GAME RAVIOLI

Recipe By :
Serving Size : 6
Preparation Time :0:00
Categories : Game

Ingredients - 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 - - - - - - - - - - - - - - - - - -