Smoked Pheasant and Black Truffle Wontons

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