Cook venison with me
My cookbook, The Butcher's Table, is now available!
https://amzn.to/3KIH6L5
Vension Tortelleni Recipe
For the meat:
1 pound ground venison
1 teaspoon ground fennel seeds
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon white sugar
1/2 teaspoon dry basil
1/2 teaspoon dry oregano
1/2 teaspoon red pepper flakes
1 tablespoon white wine
1/2 tablespoon chopped fresh parsley
For the soup:
2 tablespoons olive oil, divided
1 red bell peppers, diced
1/2 yellow onion, peeled and diced
3 garlic cloves, peeled and minced
2 cups marinara
2 cups chicken stock
1 tablespoon FYR hot sauce
1/4 cup heavy cream
1 1/2 cups kale, chopped
8 oz. frozen cheese tortellini
Salt and pepper to taste