Wild Mushroom and Venison Tortellini.

Discussion in 'Off Topic' started by Trlsmn, Nov 6, 2009.

  1. Trlsmn

    Trlsmn
    In Utero (Portland)
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    Wild Mushroom and Venison Tortellini.

    Chanterelle, Morel, and Button Mushrooms with Venison and Tortellini in a Coconut milk Sun dried Tomato sauce!

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  2. Cougfan2

    Cougfan2
    Hillsboro, OR
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    Arghhh! And I'm eatin' cheeseburgers tonight. If you're going to torture us like that, at least post the recipe. :laugh:
     
  3. deadeye

    deadeye
    Albany,OR.
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    And all I had with my venison steaks was scalloped potatoes and baked beans and of course beer.
     
  4. chiefchip

    chiefchip
    Rainier, Oregon
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    Whens dinner?
     
  5. Trlsmn

    Trlsmn
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    6:30 yesterday :p
     
  6. Chee-to

    Chee-to
    Oregon
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    Dude, you're a "Gore-met"..........:D
     
  7. Trlsmn

    Trlsmn
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    Oh that's a low blow! :p Al Gore had nothing to do with this, nor was it globally warmed! :D
     
  8. Chee-to

    Chee-to
    Oregon
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    My apologizes sir, hence from this day forth you shall be known as a gastronomist, or if you prefer bon vivant............:bluelaugh:
     
  9. Sun195

    Sun195
    Pugetropolis, WA
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    That looks fantastic.

    Chanterelles seem to be on sale around here - I've been using them in a clam bake recipe (manila clams, bacon, roma tomatoes, garlic, white wine, rosemary, etc...)
     
  10. Trlsmn

    Trlsmn
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    That sounds tasty. I'll have to give that a try!
     
  11. HappyRoman

    HappyRoman
    Sherwood Forest
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    Table appeal, sounds great, smells good, but OMG ,
    how can we help this.. ?
    Alot of red wine, and some, humm green stuff side salad, nice garlic french bread, plus bread sticks and OH, what's the price per serving on tonights dinner special?
    yumm
     
  12. Trlsmn

    Trlsmn
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    Well considering my brother shot the deer as well as picked the Canterelle's and Morel's wild, I'm estimating $15 for the balance of the ingredients, so $3 per person with seconds and leftovers.

    We are a big consumer of bakery fresh bread and hopefully soon we will be baking our own.
     

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