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  Fried Wild Game Ravioli
  Category: Wild Game
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 225
Ingredients:

MMMMMSTUFFING

1/3 cup Duck meat, diced
1/3 cup Pheasant breast, diced
1 tbsp Leeks, thin-sliced
2 tbsp Sherry wine
2 tbsp Red wine
1 tbsp Praline paste
1 tbsp Sour cherries
2/3 cup Demi-glaze or wine gravy
Salt and pepper to taste
1 package Wonton skins
Semolina flour

MMMMMFRANGELICA BUTTER

3 tbsp Frangelica
2 tbsp Ground filberts
2/3 cup Heavy cream
1 cup Butter
Salt and pepper

MMMMMGARNISH

Fried julienne of zucchini, carrots, and squash
Instructions:
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
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