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How To make Fried Wild Game Ravioli
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
How To make Fried Wild Game Ravioli's Videos
My name is Giovanni Giorgio and i can escape from prison..
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Home made pasta for wild game. #shorts #recipe #wildgame
Cooking Venison with Michel Roux Jr.
Two Michelin-star chef, Michel Roux Jr, explains how to cook one of the standout dishes on the À la carte menu at Roux at the Landau; Venison saddle with spiced pumpkin, chanterelles, wet walnuts and trevise.
Squid Ink Ravioli from Stardew Valley | Arcade with Alvin
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Cook Crispy Orzo and Peas with Giada De Laurentiis | Giada Entertains | Food Network
This is the most-perfect pantry dinner that the whole fam will love!
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Whether it's a casual game night, a family get-together or a big party, Giada De Laurentiis shares tips, secrets and recipes for planning the perfect event.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Crispy Orzo with Peas
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 servings
Ingredients
1 can light coconut milk
One 2-inch piece ginger, sliced
Kosher salt
2 cups orzo pasta
1/4 cup olive oil
1 cup frozen peas, thawed
1 bunch scallions, sliced thin (about 1/2 cup)
1 tablespoon lemon juice
Directions
In a medium saucepan, add the coconut milk, ginger, 1 tablespoon salt and 2 cups water. Bring to a boil over medium-high heat. Add the orzo and stir. Cook, stirring to prevent sticking, until the pasta is al dente, 6 to 7 minutes. Drain well. Remove and discard the ginger.
Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat for 1 minute more. Add the drained orzo and spread out evenly in the skillet. Cook, undisturbed, until the bottom of the pasta is starting to get browned and crispy, about 4 minutes. Flip the pasta, add the remaining 2 tablespoons oil and continue to cook, undisturbed, until the other side is browned, about 4 minutes more. Flip again and brown another 3 minutes. Season with 1/4 teaspoon salt and stir in the peas and scallions. Cook another 2 minutes to warm through. Finish with the lemon juice. Serve warm.
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Cook Crispy Orzo and Peas with Giada De Laurentiis | Giada Entertains | Food Network
Pasta Grannies cook fettuccine with rabbit sauce from Ischia
Meet characterful Biggina from the island of Ischia, near Naples. Wild rabbits are plentiful on the island, and this sauce is called 'coniglio all'ischitana' - swap rabbit with pheasant (or similar game bird) if you cannot find the former. The dish will cease to be Italian, but will taste very similar. Remember to include the livers as Biggina uses everything for extra richness and no wastage.
For the sauce:
1 rabbit, jointed, including offal and head.
olive oil
4 cloves garlic
1/2 bottle dry white wine
3 tablespoons chopped parsley
2 teaspoons rosemary
750g fresh flavoursome cherry tomatoes, or a bottle of good quality tomatoes
salt and pepper
The film crew btw are Xpedition Media, who came all the way from Los Angeles to film for YouTube!