Fried Wild Game Ravioli Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
STUFFING
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,
FRANGELICA BUTTER
3 tbsp: Frangelica,
2 tbsp: Ground filberts,
2/3 cup: Heavy cream,
1 cup: Butter,
Salt and pepper,
GARNISH
Fried julienne of zucchini, carrots, and squash
Directions:
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
Source from luhu.jp
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
Source from luhu.jp