Title: Fried Wild Game Ravioli
Categories: Game Dumpling Poultry
Yield: 6 Servings

STUFFING
1/3	c	Duck meat; diced
1/3	c	Pheasant breast; diced
1	tb	Leeks; thin-sliced
2	tb	Sherry wine
2	tb	Red wine
1	tb	Praline paste
1	tb	Sour cherries
2/3	c	Demi-glaze or wine gravy
		Salt and pepper to taste
1	pk	Wonton skins
		Semolina flour
FRANGELICA BUTTER
3	tb	Frangelica
2	tb	Ground filberts
2/3	c	Heavy cream
1	c	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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