The brandade balls that I posted about trying a week ago were still delicious and crisped right up in the oven yesterday at lunch time. I will certainly be putting them on my standard hor d'oeuvres list. I like that you can make them ahead and they reheat and crisp beautifully.
Then venison??????? Well my "girls" (dogs) will be eating well this week. I did the red wine braise, added bacon too and onions, garlic, rosemary and thyme. It smelled wonderful but when it came to eating it was too much like liver to me. I had to be content with eating my veggies and having popcorn for dessert.