Maggie's Farm

Here's our game menu for this year's dinner for 24-28 friends that I and two of my buddies put together every March (we guys do all the cooking). We try to vary the menu each year.

We'll have fires in the fireplaces, and Mrs. BD will do the flowers. I think we'll do two tables for 12-14 this year, and, as we often do, change the place settings after the main course to mix things up.

Hors d'oevres: Smoked pheasant, wild venison filet on crouton with horseradish sauce, maybe something else too

Main buffet: Moussaka made with Oryx (yeah, my buddy shot an Oryx and has a freezer-full, and we are certain nobody here has ever had Oryx Moussaka), wild venison Bourguignon with noodles, rare sauteed Mallard breast with olive and cherry tomato gibier sauce on wild rice.

Dessert: Our traditional Apple Crisp with vanilla ice cream

After-dessert Cheese boards:  A good assortment of France's stinkiest, unpasteurized cheeses and baguette with walnuts, dried fruit, grapes, and sliced pears.