Fried Wild Game Ravioli Recipe
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Fried Wild Game Ravioli
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
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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Diet tips
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When buying food, dieters ordinarily concentrate on chain store and well known products known as 'low fat'. To do this is ordinarily incorrect, as a food product may well be very low in fats, but also much too high in carbs & calories.
When planning a dietary regime, the important thing is to attempt to decrease intake of refined carbohydrate, fats and salt.
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