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Fried Wild Game Ravioli

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Submitted by chad

YIELD

6 servings

PREP

25 min

COOK

20 min

READY

50 min

Ingredients

Stuffing
79
CUP ML DUCK
meat, diced
79
CUP ML PHEASANT
breast, diced
1 15
TABLESPOON ML LEEKS
thinly sliced
2 3E+1
TABLESPOONS ML SHERRY WINE *
2 3E+1
TABLESPOONS ML RED WINE
1 15
TABLESPOON ML PRALINES
paste *
1 15
TABLESPOON ML SOUR CHERRIES
158
CUP ML DEMI-GLACE *
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
PACKAGE PACKAGE WONTON WRAPPERS *
1 1
X X DURUM SEMOLINA FLOUR
flour *
Frangelica butter
3 45
TABLESPOONS ML FRANGELICO *
2 3E+1
TABLESPOONS ML FILBERTS
ground *
158
1 237
CUP ML BUTTER
1 1
X X ZUCCHINI
carrots, squash, julienned, for garnish *

Directions

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 tablespoon of a time.

Season to taste.

Garnish with fried julienne of zucchini, carrots, and squash.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 519 74% from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 26g 131%
Trans Fat 0g
Cholesterol 131mg 44%
Sodium 238mg 10%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 18g
Vitamin A 28% Vitamin C 1%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free
 

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