Gun deer hunt starts off slow in 2018: ‘Not a lot of movement as in years past’

WEST ALLIS — FOX6 News stopped by Domine’s Deer Processing in West Allis Sunday, Nov. 18, as the first weekend of the 2018 gun deer hunting season wrapped up.

Mico Jaksic, the owner of Domine’s said the season was off to a slow start. “Today we only had a few, and yesterday I only had eight,” said Jaksic. He said the first weekend normally yields about 50 a day.

“If it doesn’t get any better, I’m gonna wrap it up. If I don’t have the numbers, it’s just no good,” said Jaksic. Mike Cottreau, an experienced hunter, said he noticed things were little different this year. “I’ve been doing this since I was 12. Not a lot of movement as in years past,” said Cottreau. On Sunday, Jaksic had to put his worries aside and focus on turning venison into tasty meals and treats.

“Cut it up in steaks, roast, want to make sausages, kind of hamburgers,” said Jaksic. Jaksic and his crew prepare the meat — allowing others to enjoy the thrill of the game. “We just portion it out to all family and friends who want it — give them some tips on recipes. Chili works real well. So do Sloppy Joes,” said Jaksic. As the products were wrapped up for customers to take home, Jaksic tried to stay optimistic. “Hoping tomorrow will be a good day. What you get tomorrow and Tuesday, it’s probably a lot of your season,” said Jaksic.

The 2018 gun deer hunt in Wisconsin runs until Nov. 25.

Originally posted on 11/19/2018
By Derica Willams Fox6 News

WI State Patrol Warning: More Deer on the Road this Fall

It’s that time of years again. The Wisconsin State Patrol is reminding drivers that deer are back and active on the roads.

The Wisconsin Department of Transportation is making a big deal out of this because deer are the third most hit thing in the state just after other vehicles and stationary objects.

There were more than 18,000 crashes statewide in 2014. Waukesha County had the third most crashes with deer: 700.

At Domine’s Deer Processing in West Allis owner Mico Jakšić – well-known for his venison sausage – says people frequently bring in deer they’ve hit not with arrows but with their cars.

“You know, they move all night long. and they move. You don’t see ’em. You hit ’em. And what are you going to do? Keep it, because that’s your first option. Or if not you can give it to somebody else,” Jakšić said.

“It depends how it’s hit. If you break the legs and stuff you might be okay. But if you hit it like the body you might have a mess inside and you gotta waste a lot of meat,” Jaksic said.

Just a few blocks away at the West Allis Farmer’s Market, Farmer Cindy Chapman said she’s hit multiple deer while leaving in rural East Troy.

She says she’s mostly worried about damage to her vehicles.

“I had an eight-point buck actually take out a brand new car. Well, it was new to me. It took out the whole side with its antlers when I hit it one night so, yeah,” Chapman said.

In 2014 there were ten fatal crashes with deer. Eight of those involved a motorcycle, according to the Wisconsin State Patrol.

Originally posted Sep 26, 2015 6:00 PM CDT

Croatian cooking bonds Jakšić’s

Julia Jakšić, 33, is an executive chef at Employees Only, a hip cocktail bar and restaurant in New York City’s West Village. Born and raised in the Milwaukee area, her upbringing isn’t like that of most big-city chefs.

MJS chip17.JPGHer dad, Mico Jakšić, is the owner of a deer and game processing business in West Allis called Domines Deer Processing. He also does spit roasting on the side.

“Growing up, I was exposed to whole animals, and everything was homemade,” Julia said  in a phone interview. “We ate pig ears and cheeks.”

Julia’s grandmother was a major culinary influence on her. “She used to make strudel and pull the dough over the table super-thin, and I had to cut the dough.”

Born in a small town in Croatia, Mico learned everything from his mom. “She was an old-generation cook, never had a recipe,” he recalled. “We still make homemade sausages, bacon and pork loin, smoke it like the old country used to do.

“When Julia told me she wanted to cook, I was hesitant, but she was old enough to make her own choice,” Mico said. “But I am happy she is keeping the tradition going. She is very successful now and quite the cook. It’s amazing, the stuff she remembered from my mom.”micojaksic

Julia received her training at the Cooking and Hospitality Institute in Chicago. “Although I appreciate fine dining, I knew it wasn’t for me,” Julia said. “The way I was raised with my father’s culture, that’s what transplanted me into cooking.”

Growing up, Julia’s favorite dishes were venison goulash, braised pork ribs with homemade sauerkraut and pickled stuffed cabbage with pork and rice.

Julia describes Employees Only as having an old, rustic approach to food and beverages but refining it for New York palates.

“Right now I’m doing a bison short rib with pickled cabbage and polenta,” she said. “I pull a lot of menu ideas from what I grew up with.”