Sugartown Smoked Pheasant and Black Truffle Wonton
Yield approximately 10 each
Recipe from: Kristopher Amerine
Ingredients:
| Sugartown Smoked pheasant meat (shredded) | 1 cup |
| Caramelized Shallots (chopped) | 1/2 cup |
| Chopped garlic | 1/4 tsp. |
| Black truffle (chopped) | 1 tbsp. |
| White truffle oil | 1 tsp. |
| Salt to taste | |
| Pepper to taste | |
| Wonton Wrappers | 20 each |
Method:
- Combine all ingredients
- Place 1 tbsp. of mixture on one wonton wrap
- Lightly egg wash edges
- Place second wrap on top
- Press out excess air and seal edges
- Blanch in boiling water for approximately one minute
- Shock in ice water until cold
- Pat dry with paper towel
- Sauté or deep fry until crispy and golden brown
