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