We had Roast Leg of Elk (we used Elk Sirloin) using a recipe from Food.com, Potato and Root Vegetable Mashers from the March 2012 Cooking Light (we skipped the potatoes and did more turnips and sweet potatoes), and the wonderful Spring Panzanella from the April 2012 Food and Wine. Thanks Pat and Chris for the elk! We give the elk a 3 (the sauce was a little overwhelming), and the mashers get a 3-they would have been great with rosemary. The Panzanella still gets a 5.
Dessert was a chocolate bread pudding with homemade dulce de leche thanks to Kris. Yum! If we had made this, we would definitely make it again!
Wine: Domenico Clerico 2005 Ciabot Mentin Ginestra Barolo--thanks Tony and Kris!
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