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.
17 degrees yesterday. Fingers stopped working.
Guests arrived and hunting was put on the back burner.
Cut a Christmas tree, bought a wreath, fetched some wonderfully scented pine and fir boughs.
Sat around and visited.
Made some really good food.
Venison loin medallions:
Wrapped in bacon and pan-seared:
Followed by the flambé - seems like a terrible waste of good Irish whiskey -but a spectacular display.
In case any of you want to try this at home, here are the recipes. These came from an Irish cookbook purchased by our friends when bicycling across the Emerald Isle.
For the venison medallions (don't forget your juniper berries) Receipe.pdf
This is a really delicious potato side dish (it is not approved by the American Heart Association) Champ.pdf
We did a side of garden green beans sautéed with some garlic, olive oil and slivered almonds.