Poached Pheasant Ravioli in a Golden Chanterelle Broth

Napa Rose

Chef Andrew Sutton

Serves 4

Pheasant Sauce

1 cup roast chicken demi-glace (available at most well-stocked grocery stores)

1/2 cup heavy whipping cream

2 tablespoons shallots, minced

1 cup chanterelle or other wild mushrooms

1/4 cup white wine

2 drops lemon juice

1 tablespoon butter

2 teaspoons fresh thyme, chopped

1 teaspoon fresh sage, chopped

Ravioli

1 each roasted pheasant, 1/4-inch dice

1/4 cup onions, 1/4-inch dice

1/2 cup cooked chopped spinach

1/2 cup Pheasant Sauce

3 tablespoons grated fresh Parmesan cheese

1 teaspoon fresh thyme, chopped

1 teaspoon fresh sage, chopped

1 teaspoon butter

8 won ton wrappers

1 beaten egg for egg wash

salt and pepper to taste

Pheasant Sauce:

Melt butter over medium heat in a sauce pan. Add shallots and sauté until

translucent, approximately 3 minutes. Add chanterelles and sauté for an

additional 2 minutes. Deglaze with the white wine and reduce to sec. Add cream, demi-glace, thyme and sage. Simmer slowly until mushrooms are tender.

Note: Sauce should be thinner than a sauce but thicker than a broth. Adjust thickness by adding chicken stock if necessary.

Ravioli:

Melt butter over medium heat in a sauce pan. Add diced onions and sauté until translucent, approximately 3 minutes. Add diced roasted pheasant, spinach, Parmesan, thyme, sage and sauce. Simmer to combine flavors. Adjust seasoning to taste, and cool. Brush all won tons with the egg wash. Place pheasant mixture on 8 won tons. Close the top of each wonton with an egg washed top and seal. Cut Ravioli to desired shape. Ravioli are best stored in the freezer unless they are used right away. Blanch Ravioli for approximately 3 to 4 minutes in boiling water and serve in a bowl with the Pheasant Sauce over the top.

Source:   www.atthechefstable.com