John's Birthday Dinner - Game Night

Hello CS followers! This posting is a bit late but worth the wait. Sunday's dinner was for John's birthday and he wanted game meat, white chocolate and hazelnuts. We also added some other of his favorite flavors too. We out did ourselves on this dinner, every bite was fabulous

Cocktail-Suffering Bastard

 http://www.seriouseats.com/recipes/2009/09/the-suffering-bastard-drink-cocktails-recipe.html

Bourbon and Gin, who would think!  And with a name like Suffering Bastard we just had to try it. When tasting it your can't really figure out the ingredients, the gin becomes just a hint of a taste. It was really good and quite refreshing.

Appetizer - Gourmet Grilled Sausages

Venison Sausage w/ Blueberries and Merlot Wine

Wild Boar Sausage w/ Cranberries and Apple

Pheasant Sausage w/ Hazelnuts and Congnac Wine

So surprisingly good. I'm not a fan of sausages, but these were so different. The flavors... amazing, 

especially the pheasant which was the favorite. If your looking for specially meat this site has everything

 http://fossilfarmsostrich.com/  

We did add a few side sauces for dipping. Another favorite of Johns is rum raisin so we made a fun sauce, a little sweet but worked.

• 1/4 cup raisins soaked in rum,1 tablespoon butter, 2 tablespoons brown sugar, 2 tablespoons water,1 teaspoon dark rum. Melt butter in small saucepan. Stir in sugar and water cook untill it's a thick syrup then add raisins. It's that easy and it would be great over a desert too.

Appetizer Wine

This  was a nice wine to go with the many flavors of the sausages, it had hints of cherry and  red plums, complex and a nice round finish.

Entree -Entrée:  Venison Loin w/ Spaetzle and Lingonberry Cognac Sauce

http://www.foodnetwork.com/recipes/the-best-of/venison-loin-schupf-noodles-lingonberry-cognac-sauce-carmelized-chestnuts-asparagus-recipe/index.html

WOW! Christie and I knocked this out of the park. The Venison was done to perfection rare/medium and we were lucky enough to find frozen Lingonberrys at the local Scandinavian store, they're tart and juicy little gems, so glad we didn't have to settle with just the jam. The sauce was on the light side with tons of flavor which complemented the venison. And the chestnuts, yummm. Finishing up the dish was grilled asparagus which still had a little crunch and another favorite is the Spaetzle

Entree - Wine

 

This  was a gorgeous mid-weight wine that flows with the essence of red fruit, spices, herbs and tobacco. At first glance, this is deceptively medium-bodied, ethereal wine, but with air the wine gains volume and its inner sweetness emerges. The finish is long, sweet and refined. 

Desert - Hazelnut Torte with White Chocolate Whip Cream

http://www.quick-german-recipes.com/hazelnut-torte-recipe.html

YumYumYum, Every plate was clean. This was a traditional hazelnut torte, I did add white chocolate to the creamy center and then replaced the marzipan with fresh whip cream and melted white chocolate.

Another success.  John was very pleased with his dinner and Christie and I were delighted on how well everything came out. We'll be doing anther Venison night soon, with our friend Chef Glenn

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