What would you serve with Venison bourguignon?

[redmayneslips]

We have some friends coming for dinner this weekend. I have a very nice Jo Pratt recipe for Venison Bourguignon which I have not made before but am tempted to try as A) I can make it the day before and just re-heat and it will be tastier B) Aldi have frozen venison fillets at the moment and I was looking for a way to try then out C) it looks nice and impressive but is basically a glorified stew.

Now she suggests serving it with spring onion potato cakes, basically mashed potato with spring onions and fried in cakes. I am sort of tempted by these but worry they might turn out soggy and greasy and I don't want to have to stand frying enough potato cakes for 6 people while friends are here, I'd much rather be yakking and drinking wine.

So, would you prefer potato dauphinoise (Sp ? Tired today!) or rich creamy mash with this? If doing the garlic potatoes I would cut them in discs using a scone cutter to serve, looks good that way.

I was thinking of a lovely crisp green salad on the side with this, with homemade french dressing and some crusty bread to mop up the sauce.

I'm not sure about a starter, was thinking maybe just parmesan and pecan crisps to nibble on with a glass of wine when they arrive? It is 6 girls (women) for dinner. Would a starter be too heavy? Or maybe a nice pear and walnut salad or something?

Dessert - what would go well with this menu that is easy to make and can be made ahead. I make a fab tiramisu but don't know if it would 'go' with these flavours?

Thanks!

You could stay with the potato/spring onion flavour by making colcannon.

Cafe Gourmand would be a good pudding for a gossipy dinner, you could do a mix of posh bought in, and home made ahead, all the little tasty treats would work well following a hearty casserole.

What noddy said!

Sounds delicious.

Ooh and dessert.... 4merly mentioned lemon posset. Easiest dessert in the world to do and you can make it the day before! I would serve on the side with that a posh piece of shortbread (bought of course) . Job done.

Just thought I would update this and let you know that I made the meal over the weekend and it turned out really delicious! Everyone loved it, clean plates all round.

The bourgouignon was absolutely delicious and I served it with very creamy mash (made with cream, butter, an egg yolk, white pepper, salt and nutmeg) I made the mash about an hour before they arrived and put a large slice of butter on the top, covered it with the lid and shoved it in a hot oven for about 20 mins. I made the bourguignon the night before and only had to reheat it on the night.

To start I made parmesan and pecan crisps also from the Jo Pratt book and a glass of prosecco, then the the main course of the venison bourguignon with the creamy mash and steamed tender stem broccoli and for dessert I made individual amaretto chocolate mousses and also a baileys and toblerone cheesecake. It was a very easy, no fuss, but elegant and tasty dinner, I will definitely make it again.

And best of all....we have enough left overs for me and dh for tonight, I just have to make fresh mash later, and we even have cheesecake too

Glad it went well. It sounds delicious.

I have made a baileys cheesecake before, but not a baileys and toblerone, can you post the recipe?