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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Instead of paying too much attention to those types of food you need to ban from your diet, focus on the recommended foods which you should introduce to your weight loss program. If one can manage to introduce a few nutritious pulses and vegetables into your daily routine, you will be amazed to find that you feel full and have a significantl;y decreased chance of being tempted by those damaging mid-afternoon snacks.
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