Roasted grey teal with spaetzle tonight. First time roasting a whole wild duck (butterflied a few and done legs and front ends separate before) but I figure the teal being a small bird will be a good starting point.
Pretty basic pasta to use up the squid when I get back from Lake St Clair midweek. Taking the waders up there seeing as the days are getting long enough to get an hour or so in after work.
The venison goes into the oven next weekend to kick off a few days of fishing. Getting my venison cooking down pretty good now. Just gotta watch it like a hawk once it hits medium.
Best bit about emptying the freezer is filling it back up again. Bring on the long days.