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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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MADE TO FAIL WORLDS BIGGEST RAVIOLI PASTA CHALLENGE WITH ZERO WINNERS (100 Beef & Cheese Ravioli)
GIANT PASTA CHALLENGE AT ONE OF AMERICA'S TOP RATED ITALIAN RESTAURANTS WITH FAMOUS TOASTED RAVIOLIS! Today we are in St Louis Missouri taking on a huge pasta challenge with the fried Ravioli's which define St louis cuisine as much as st louis bbq! Today we take on a 100 Ravioli challenge with a 60 minute time limit in a quest for a $150 free meal and a sweet t-shirt! A standard order is 6 ravioli to give you reference to how big this truly is! This giant pasta challenge had a beef & ricotta cheese ravioli that is deep fried to create a crispy and crunchy pasta which is a loved bar food, pub food and staple American food item. We are at Anthonino's Taverna located in The Hill, America's last true Italian neighborhood and little Italy ! This Italian and greek restaurant has transformed the city winning multiple awards and being noted as having the best T-Ravs (Toasted Ravioli) in the city and they have become so popular they even ship nation wide on their website!
Thanks to Anthonino's:
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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.
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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
Home made pasta for wild game. #shorts #recipe #wildgame
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Venison Ravioli with Morel Sauce
If you've got some extra time to spare and you're looking for a recipe that's sure to be a hit... then why not try our made from scratch venison ravioli... topped with a wonderful morel mushroom sauce. This recipe is a little more challenging than normal... but the end result will be well worth the effort. To make the ravioli dough, you'll need a red pepper, flour, eggs and salt. Blend the pepper in a food processor until liquid. Set aside in a small bowl so the pulp will rise to the surface. Measure out 3 tablespoons of the pulp and set aside for the dough. Place the flour in a bowl, add salt, then eggs and the pulp. Mix together, form in a ball and set aside to rest. For the ravioli filling you'll need ground venison or beef, chopped parsley, and onion. Brown the meat in a skillet and add the parsley and onion. Season with salt and pepper and let cool. Roll out the dough very thin with a pasta machine or rolling pin. Then cut the dough in half. Place small balls of filling about 1 2 inches apart on one half of the dough. Brush the dough with water. Place the other half on top and seal the dough together. Then cut into squares with a pastry cutter and seal the edges. Next, we'll prepare the morel sauce. You'll need the remaining red pepper pulp, whole milk, butter and chopped morel mushrooms. Saute the mushrooms in butter until tender and set aside. Place milk and red pepper in a saucepan and bring to a boil. Whisk in the butter and add the mushrooms. Salt and pepper to taste. Set aside and keep warm. Finally, boil the ravioli in salted water for 8 10 minutes until desired doneness. Remove carefully with a slotted spoon. Serve the sauce over the ravioli and top with parmesan cheese. If you're pressed for time, you can substitute store-bought ravioli and prepare the sauce fresh. But I highly recommend going the extra mile on this one because the delicious flavors of venison and morels are hard to beat.
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