@FauxPasI like the idea of some type of savory muffin like that...they might even like the apple part...I have lots of time to experiment before the next trip so I'll add those to the list!
It's a more sunny day at the moment. Heavy frost on the ground. I'm not sure what they guys are up to....but they got up at 5. I stayed in bed and tried to go back to sleep but Scout and the cats were not on the same page. I assume today they will work on the deer a bit....or maybe Ronnie and I will do it tomorrow. Kind of hoping for tomorrow....I feel lazy today.
Yesterday the guys took a ride around in the morning and then came home and puttered around. Thanks to our friend I got two new door knobs put on the garage doors --they were both going ka-put. His Georgia Dogs let us down, though. Dang Alabama lol. On to the food.
I thawed out venison chili that I made a few weeks ago. It was super spicy when we ate it the first time but freezing seemed to calm it down a bit? Maybe it was all in my head lol.
I knew I had a big evening of cooking coming (remember Saturday is game day where we eat what has been gotten--hopefully lol). So I got to work early in the day. First I trimmed up the tenderloins and butterflied them into little steaks.
I didn't feel like that would be enough for dinner so I thawed out my hoarded plucked doves. Only Ronnie takes the time to pluck them for me. I like the little layer of skin that gets left on. I like how it crisps up after roasting and I feel like the doves are juicier.
Even though I vac pack them I also wrap each one individually in Saran Wrap. Doves are very touchy and freezer burn easily.
I did four of them with the usual stuffing of jalapeños and onions wrapped in bacon. The other four I stuffed with onion, lemon wedge, rosemary, sage and thyme. Seasoned with Lawry's salt, pepper and a splash of Dale's.
All of the meats rested in the fridge while I worked on the rest....I did go hang in the garage for a while to watch a bit of football with a glass of wine 
. While I was sitting there I remembered I had been saving duck livers, gizzards and hearts in the freezer to make for tonight. Got right up and got those thawed out.
I have made Hank Shaw's Deviled Duck Hearts recipe before and we both loved it. I've tweaked it a bit to include the gizzards and livers. I pressure cook the gizzards in the IP on high for 30 mins. first and then add them in with the livers and hearts and follow the rest of the recipe as written (this makes them nice and tender, otherwise they are like rubber). Our friend raved (I even raved a bit myself lol) about these. I think he won't mind so much saving the innards for me in the future 🤣---I think he always thought I was a bit nuts for wanting him to do that.
Green beans done to death in the IP along with onions and bacon
Scalloped potatoes
Doves after roasting--about 10 mins @ 450f
Tenderloin after being seared in a ton of butter. Ronnie added a glug of wine and made a little au jus.
My plate
Made the afore mentioned raspberry blueberry galette for dessert
Last meal tonight...trying to decide. Am pondering between enchiladas or making venison meatballs and spaghetti.....
