Fried wild game ravioli

 
                          FRIED WILD GAME RAVIOLI
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 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
  
 
 
                    - - - - - - - - - - - - - - - - - -