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12 responses to “Making Wild Game Tortelli”

  1. Cork Graham

    That gives me a great idea for some skinned and boned widgeon breasts, Hank!

    BTW who’s the maker of that fine-looking blade in the first frame?

    Quick heel healing!

    Cheers,
    Cork

  2. amy

    That looks beautiful and sounds delicious. Thanks for sharing! : )

  3. Kevin Taylor

    Since spoonies are generaly not a favorite to eat, would they make a good ravioli? And if so, prepare it the same way as the pigeon?

  4. Jason

    Just a note about the blog in general. This is the only one I follow consistency. The one entry that hooked me was the “hanging pheasant”. That was really a fun read. I think the topics like that and the acorns are awesome. I’m always of looking for new wild things to eat and apply them into professional cooking situations. Keep up all the inspiring writing!! Can’t wait fir the next entry!

  5. Tovar Cerulli

    It’s been a long time since I made my own fresh pasta. When last I did, it was fantastic. My wife and I have been talking about making some soon. Thanks for the inspiration!

    Tovar

  6. Kevin

    I think my wife would love me more if I made more filled pastas.

  7. Phil

    Another great read. This will be helpful when I try my duck & pheasant tortelli again. Pics are great and very helpful.
    Last time my pasta dough came out textured after it cooked, ideas as to what happened there? You’re look so nice. Maybe I rolled it too thin? I had to hand roll mine and hadn’t made pasta in 7-8 years.

  8. Phil

    Also, digging the new cleaner site design

  9. Kristy

    WOW. It’s only 9:50am and I’m getting hungry just looking at your pasta recipe. Thanks for the inspiration. I’ll be putting the goose to good use this weekend! Great site … Kristy

  10. Penny Burnside

    I would like to try this with Dove. About how many dove breasts should I use?

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