New recipes, August 13, 2011

Tonight we had a wonderful dinner with our friends Pat and Chris, who brought us elk for dinner. We made Venison Steaks with Gin and Juniper, (we used elk) from Everyone Eats Well in Belgium. We remade the Heirloom Tomato Salad with Parmesan Tuiles from Food and Wine, but used the Parmesan Tuiles recipe from Rick Tramonto's Amuse Bouche. It was a fantastic dinner!

Wine: Barnard and Griffin Columbia Valley Cabernet Sauvignon 2008. This was a great match for the dinner.