Tom grew up in Milwaukee, bartended in Wauwatosa in the '70s and moved here in 1984.
Commentary, observations and musings about the outdoors, life in general and maybe Tosa politics and personalities will be the order of the day. He savors a lively debate as much as terrific cooking.
4:00 PM - Like a well-oiled assembly line the crew processed the remaining three deer today.
Many hands make for quickly processing our venison for the freezer. Lawyer and Sid hang and skin the deer. They also perform the dismembering of the forequarters and de boning. New Guy, me and Da Kid perform the trimming and conversion of large pieces of meat into steaks, chops, roasts or kabob. Clean trimmings go into a pile to be ground into burger. Braumeister does the packaging and labeling. All of the carcasses go into the bucket of the New Holland. Da Kid (upper right) is a natural butcher. He can de bone and trim a piece of meat as good as anyone.
The guys cleaned and tidied the joint before they left. I drove the tractor out in the middle of the big field behind the house and dumped the bucket. In the coming months those deer carcasses will feed the birds that over-winter on the peninsula.
It's kind of lonely now - just me and Sister. I'll probably go out sometime tomorrow and sit with my favorite Ruger .270. It's going to be interesting if I shoot another deer. My hip is killing me.
9:30 AM - New Guy is one frustrated hunter. He's seen eleven deer and hasn't had a decent shot situation. That happens from time to time. Better to see deer than none at all.
Today's rib-sticking breakfast was sponsored by the American Heart Association. Pheasant wild rice soup and toasted cheese sandwiches.
Time to butcher the deer.
Deer Camp Pheasant Wild Rice Soup
3 – South Dakota pheasants (de boned and cut into pieces)
3 – 32 oz. cartons low sodium chicken stock
2 – Sticks of butter
2 – Garden onions (chopped)
2C – Celery (chopped)
18oz – Wild rice
1pt – heavy cream
Easy recipe made easier if you spread the work over a couple of days.
Cook the wild rice until done, strain and set aside. Adding some concentrated chicken base to the rice while cooking has a favorable end result.
Sauté the onions and celery in 4T of butter and set aside.
Sauté the pheasant in 4T of butter and set aside.
Combine the pheasant and chicken stock and bring to a boil. Cook slowly for 40 minutes. In a large stock pot melt the remaining stick of butter and add a cup of flour (give or take) to make a thick roux. Add the onions, celery and wild rice to the pot. Combine the pheasant, stock and cream. Bring to a slow boil while stirring regularly. Simmer another hour.
Serve with saltine crackers. Salt and pepper to taste. Even better if you reheat the soup after sitting in the garage fridge for a couple of days.