I'm doing the Wild Game challenge tonight - working with a piece of venison that one of my prep cooks gave me. I'm in unchartered waters here, so I'm going to be working with it in a manner I am familiar with. I'm making a few changes to compliment what I anticipate will be a different flavour to the meat.
The cocktail is still undecided, but I've put the Paddy Cocktail up the flagpole. Now I'm just waiting to see if anyone salutes it.
First course is still a work in progress as well. It's going to include butternut squash, beets and parsnips. Three beautiful colours.....
Dinner is going to be venison ragu over homemade pappardelle . Like I said, I'm tweaking my method just a bit to accomodate the flavour of the meat. Wine will most likely be a cabernet.
Dessert is pumpkin cheesecake. I have to admit, I bought the cheesecake
The cocktail is still undecided, but I've put the Paddy Cocktail up the flagpole. Now I'm just waiting to see if anyone salutes it.
First course is still a work in progress as well. It's going to include butternut squash, beets and parsnips. Three beautiful colours.....
Dinner is going to be venison ragu over homemade pappardelle . Like I said, I'm tweaking my method just a bit to accomodate the flavour of the meat. Wine will most likely be a cabernet.
Dessert is pumpkin cheesecake. I have to admit, I bought the cheesecake