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.
Rain today. Nothing moving - not even the chickadees or woodpeckers. An altogether appropriate day to cut-up deer.
First things first. Breakfast of fried bologna, eggs and toast. Yum.
Our machine shed doubles as a butcher shop during the deer season. This includes a game hoist, a cutting board for the workbench and a refrigerator for freezing and keeping refreshing adult beverages cold.
We do our own butchering so we can freeze everything in proper portions and be assured of safe handling and getting our own venison.
Me, Sees in the Dark and Lawyer.
The secret to excellent venison is proper handling. That means everything from efficient field-dressing to clean butchering. We trim every vestige of fat, tallow and silver skin from our meat. No gamey venison for us. The scraps go into a bag which I'll drop at the butcher shop in town for grinding into burger. If you add 10% pork to the burger it isn't so dry.
The Wench and Mennonite are the designated skinners.
Braumeister is in charge of packaging. The invention of the FoodSaver vacuum packaging has revolutionized the processing of fresh meats. Excellent for freezing your garden vegetables too.
We processed four deer today and were finished and cleaned-up by 3:30 PM. We broke for lunch after the third deer - enjoying a marvelous venison, barley and vegetable soup.
The boys have left for home and I'll follow shortly to return to Tosa and fetch my lovely bride. We're coming right back to spend the balance of the season and the Thanksgiving holiday hunting and hanging out with friends.