INGREDIENTS

  • 1 c. smoked pheasant meat, shredded
  • 1/2 c. carmelized shallots, chopped
  • 1/4 t. chopped garlic
  • 1 T. black truffle chopped
  • 1 t. truffle oil
  • French sea salt to taste
  • pepper to taste
  • 20 wonton wrappers

INSTRUCTIONS

  • 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