Party Recipe: Fall Dinner with Friends

Party Recipe: Fall Dinner with Friends

Jill and Peter are coming over for dinner tomorrow night at 8:00. I bought a couple packages of pumpkin gnocchi from Lucca’s last week and we have some elk meat that a friend brought us from Colorado. How should I put all this together into a dinner party? Here’s the recipe so far:

  • Elk – Not surprisingly, is lacking when it comes to recipes for elk. The Minnesota Elk Breeders Association recommends just cooking it with a spice rub and a bit of olive oil. Maybe throw some mushrooms in there too?
  • Gnocchi – I’ll use the pumpkin variety with this recipe for a sage and white truffle sauce.
  • Salad – Plain mixed greens with some apples and a balsamic dressing should hit the spot.
  • Dessert – Baked apples with vanilla ice cream sound perfect to me.
  • Wine – We’ll need some bold reds to stand up to the elk and sage!
  • Decor – I have a bouquet of red lilies that should be at their peak on Tuesday. Combine that with beige placemats, an orange runner (thanks Margaret!), candles and red and white napkins.

The elk may be a challenge! The rest seems pretty simple though. It will be great to catch up with them. Peter is just back from touring Europe with his band and should have lots of stories to tell!

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  1. Anonymous at 2:45 pm

    If you search your recipe collections for venison, it might yeild a lot more results. General guidelines for cooking venison are the same for elk, deer, moose and such.
    If you plan to marinade– soak it in buttermilk for 1-2 hours outside of your fridge, then rub it with spices and cook it. Buttermilk tones down the gamy taste and gives meat extra moisture it so desperatelly needs for cooking.
    Make sure you don’t overcook it, or it will become dry, and rubbery.
    Good luck and please post on how it turns out