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.
Jill and I have put a working weekend under our belts up at the farm and it was 7 degrees out there today. Not fit for man, woman or Labrador retriever. The woodburner has been going non-stop and while it is a toasty 70 degrees in the main living area - it's brisk in the perimeter rooms. It was a good day to sharpen pruners and loppers and perform other indoor chores. Including some terrific cooking.
Here's a hearty meal that will take the chill out of your bones.
Wild red meat (venison, elk, moose, etc.) I used bow-killed black bear. Substitute beef if you don't hunt.
Seasoned flour (flour, paprika, fresh-cracked pepper, seasoned salt)
Dry red wine
A couple of dried juniper berries (crushed)
Garden onion (chopped)
Mushrooms (rinsed and sliced)
Sides of your choice (rice, potato, spaetzle, veggies, etc.) I made use of Yukon Gold spuds and frozen peas from my garden.
Cut meat into bite-size chunks and dredge in the seasoned flour.
Heat olive oil or butter (or both) in a skillet.
Add your meat and brown. Don't worry about cooking it thru. Just sear it.
Set the meat aside on a plate and deglaze the pan with some red wine.
Add the onions, mushrooms, juniper berries and the meat. Add a cup of beef base and reduce on high heat for about 30 minutes.
Add a wallop of red wine and another cup of beef base.
Cover slightly and reduce for another 30 minutes.
At the very end add a huge dollop of sour cream. Stir (uncovered) and allow to thicken.
I put a layer of smashed Yukon Gold spuds in a bowl and covered it with the meat and gravy. Surrounded it with garden peas.
It occurred to me that you could put the meat and gravy in the bowl along with the peas and cover it with a layer of smashed potatoes and finish it under a broiler.