none of this is exact...cuz i made it upa few years ago and never wrote it down.
stuff you need:
pine nuts about 2 oz
ground venison about 1 1/2 pounds
store bought pesto (garlic added) 1 4 oz jar
marinated sun dried tomatoes 1 4 oz jar
baby portabello mushrooms destemmed...about 100-150
baco...1/2 pound
stick the pesto and the sun dried tomatoes in the food processon and flip the switch till shes 1 goopy mix
take 1/2 the pine nuts and crush some what fine
then toast those in a hot dry frying pan real fast...just brown carefull cuz there is a fine line between toasted and burnt
brown the venison and add chopped up crispy bacon
add the pesto mix to the venison and mix the crushed toasted crushed pine nuts to it.
stuff each baby mushroom to overfull and top with a few whole pine nuts.bake the pan for 10 minutes or so till the mushroom darken up real good......eat them s-o-bs quick before anyone else gets there.
