Fried Wild Game Ravioli

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	New Jersey	Dumplings, Game	6	Servings

INGREDIENTS

1/3	c	Duck meat, diced
1/3	c	Pheasant breast, diced
1	T	Leeks, thin-sliced
2	T	Sherry wine
2	T	Red wine
1	T	Praline paste
1	T	Sour cherries
2/3	c	Demi-glaze or wine gravy
		Salt and pepper to taste
1		Wonton skins
		Semolina flour
3	T	Frangelica
2	T	Ground filberts
2/3	c	Heavy cream
1	c	Butter
		Salt and pepper
		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 Posted  to MM-Recipes Digest V3
#321  Date: Sat, 23 Nov 1996 22:51:38 +0000  From: Linda Place
<placel@worldnet.att.net>

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