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Gas Pains

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.

A Deer Camp Report Including a Recipe

Hunt'n, Terrific Cooking

We've been hunting since Thursday - taking advantage of a late season antlerless-only hunt.  In two and a half days we've seen four deer and no shots have been fired. 

This has been a tougher than normal hunt.  With a full moon the deer have been foraging at night and not moving about during daylight hours.  It has also been really, really cold.  Until today the temperatures have been in the single digits.  At 34 degrees it is positively tropical out there.  There's also a foot of snow on the ground so anyone trekking a half mile out to a deer stand is in for a lung-busting sweat-fest - even at 5 degrees.  The deer stands are icy and snow-covered.  What fun.

This afternoon I walked out to my stand and by the time I got to the creek crossing I noticed that in the last 24 hours a deer has followed my trail.  The bugger left fresh hoof prints inside each and every one of my boot prints in the snow.  This is how deer taunt you.

I climb into my slippery stand (now the ice and snow are melting) and settle-in.  Before too long a loud hammering resonates through the swampy woods.  

I think - What kind of fool is fixing his deer stand at 2:30 in the afternoon.  What a jerk.

As it turns out it was this fellow - our resident pileated wood pecker.

A snow squall moved through and visibility dropped to nothing for about twenty minutes.  Then a quiet settled on the woods as the sun set. Nothing happening.

Anyway, there's only three of us now.  Lawyer returned home last night.  Braumeister, Girlfriend and I are left so we decided to eat-in today instead of taking our meals at the local café or tavern.

Jaeger Schnitzel, Spaetzle Mit Spargel

Cook a box of Maggi Spaetzle until done (about 15 minutes)  Drain and add to a buttered casserole dish.  Stir-in one chopped and sautéed sweet onion, four crumbled slices of thick bacon (leftover from breakfast) and a cup of shredded swiss cheese.  Top with buttered bread crumbs.  Bake at 350 for about a half-hour.

Take a couple of fresh ham steaks (uncured pork) and trim-off any fat.  Beat the snot out of the meat until it is good and thin.  Soak in a wash of beaten egg with milk.  Dredge in bread crumbs and pan-fry in a 50/50 mixture of butter and olive oil.  Turn your cutlets only once.

Serve with fresh asparagus. garnish with capers and pour yourself an icy cold German beer.

We may be lousy hunters but we eat well.  This grub is awesome.

Prosit!

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