Recipe - Fried Wild Game Ravioli

STUFFING
1/3 cup Duck meat; minced
1/3 cup Pheasant breast; minced
1 tablespoon Leeks; thin cut or sliced up
2 tablespoon Sherry wine
2 tablespoon Red wine
1 tablespoon Praline paste
1 tablespoon Sour cherries
2/3 cup Demiglaze or wine gravy
Salt and pepper to taste
1 pack Wonton skins
Semolina flour

FRANGELICA BUTTER
3 tablespoon Frangelica
2 tablespoon Ground filberts
2/3 cup Heavy cream
1 cup 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 demiglaze. 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.