4-Course Fall Meal with Venison & Pumpkin Gnocchi

I love to cook! I don’t mean the type of “cooking” you do after remaining alive for a full day of work, I call that more of a feeding for survival. I’m talking about the cooking where you start early (not when you’re already hangry) and you’ve planned several delicious courses ahead of time. I love cooking even more when I can do it with someone else. Since my dad is just as much of a fan of it as I am, I gave him a gift card for a cooking day with me.

Since the weather last weekend was very fall esque, almost more winter like, we decided to cook venison, which is a very common fall meal here. Then we needed to come up with matching sides and after an almost one hour long phone call we had our meals together:

Appetizers: Homemade Crispbread with date paste and Limoncello Spritz

Starters: Grilled figs with goat cream cheese on grape sirup

Main: Venison loin with gravy, roasted nuts and mushrooms, homemade pumpkin gnocci and red cabbage

Dessert: Homemade vanilla ice cream with salted caramel, Gateau Payerne (Swiss nut pie) and chocolate marbled meringue

For decorations I painted on wooden wheels and wrote everyone’s name on it.

It was a very lovely evening and the food was amazing! I think our guests were able to enjoy the evening tremendously! My dad and I were so happy we got to spend some extra time together.