Fried Wild Game Ravioli

Stuffing Ingredients:

  • 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
  • 1 salt and pepper to taste
  • 1 pkg wonton skins
  • 1 semolina flour

Frangelica Butter Ingredients:

  • 3 Tbsp frangelica
  • 2 Tbsp ground filberts
  • 2/3 cup heavy cream
  • 1 cup butter
  • 1 salt and pepper

Garnish Ingredients:

  • 1 fried julienne of zucchini, carrots and squash

Preparation:

Sauté 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 Tbsp of a time. Season to taste. Garnish with fried julienne of zucchini, carrots, and squash.

Servings: 6 Print This Page
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