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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
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World's Smallest Pasta
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Binging with Babish: Goodfellas Prison Sauce
Say what you want about gangsters - the garroting, the cocaine use, the shooting-a-guy-in-his-foot-for-no-reason - the guys know how to eat, even in prison. Follow along as we make old-school Sunday gravy, and please, try not to piss off Tommy. Recipe below!
Recipe:
Music: Cream on Chrome by Ratatat
RECIPE
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*Ingredients*
-3 cloves garlic, cut paper-thin
-3 small onions (keyword: small) chopped
-1 lb each sweet and spicy italian sausage
-1 beef shank
-1lb veal neck bones w/ meat attached
-1 glug red wine
-3 cans DOP San Marzano tomatoes
-1 tbsp tomato paste
-2 large stems fresh basil
-1 large carrot, peeled and cut into big chunks
-1lb meatballs
-Olive oil or butter for finishing (optional)
-Parmesan cheese (not optional)
*Method*
In a large stock pot, brown the sausage, beef, and veal in batches until well browned and fond has formed on the bottom of the pot. Add onions, sauté until translucent, add tomato paste and garlic and sauté until fragrant. Deglaze with wine, scraping up all the good stuff on the bottom of the pot. Add tomatoes, crushing with a spoon (or processing with a food mill if desired), and return meats to the pot. Add basil and carrot, and bring to a bare simmer. Let sauce simmer for hours, stirring and scraping the bottom occasionally (don't let anything stick - it will scorch and ruin your sauce). Add meatballs during the final hour of cooking, and simmer until desired consistency is reached.
Remove carrots and beef/veal bones - add a spoonful of sauce to coat some freshly-cooked pasta (preferably something ridged so it holds onto lots of sauce), and serve with meat and extra gravy. Top with parmesan. Eat.
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Wild Cheff- Venison Ravioli
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Cooking Venison with Michel Roux Jr.
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Squid Ink Ravioli from Stardew Valley | Arcade with Alvin
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Gordon Ramsay Shows How To Make Fresh Pasta for Tagliatelle and Wild Mushrooms | The F Word
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