Here is my photo of the Stufate di Cervo (Venison Stew with tomatoes and capers), from the Williams Sonoma cookbook Savoring Italy
The side was Trenette al Pesto, or Pasta with potatoes, green beans, and pesto (from the same cookbook)
The finish to the meal was Chocolate Souffle' with white chocolate sauce (with orange zest) Ah-MAZING! A good red wine helps too.
This Thanksgiving weekend I am thankful for a husband who loves food, loves cooking, and loves me :-)