Fried Wild Game Ravioli

• 13 cup duck meat, diced
• 13 cup pheasant breast, diced
• 1 tablespoon leeks thinly sliced
• 2 tablespoons sherry wine
• 2 tablespoons red wine
• 1 tablespoon pralines paste
• 1 tablespoon sour cherries
• 23 cup demi-glace
• 1 x salt and black pepper to taste
• 1 package wonton wrappers
• 1 x durum semolina flour flour
• 3 tablespoons frangelico
• 2 tablespoons filberts ground
• 23 cup heavy whipping cream
• 1 cup butter
• 1 x salt and black pepper
• 1 x zucchini carrots, squash, julienned, for garnish

1. Saute duck and pheasant in butter; add leeks, sherry, red wine with praline paste; reduce by half.
2. Add sour cherries and demi-glaze.
3. Reduce, season, cool.
4. Stuff wonton skins using egg wash to secure, and semolina flour on outside of wanton.
5. Reduce Frangelica to two tablespoons; add filberts and cream.
6. Reduce.
7. Whisk in butter a tablespoon of a time.
8. Season to taste.
9. Garnish with fried julienne of zucchini, carrots, and squash.

duck meat, pheasant breast, leeks, sherry wine, red wine, pralines paste, sour cherries, demiglace, salt, wonton wrappers, durum semolina flour flour, frangelico, filberts ground, heavy whipping cream, butter, salt, zucchini carrots

Taken from recipeland.com/recipe/v/fried-wild-game-ravioli-41923 (may not work)