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Wild Game


2 tbsps. cooking oil (part butter optional)

1 large onion, diced

1 1/2 to 2 pounds cubed beef, chicken, or pheasant

1 tbsp. paprika

1 1/2 tbsps. salt

2 quarts hot water

2 quarts potatoes, cubed

Heat shortening/butter in large soup kettle. Add onion, fry lightly for 5 minutes. Do not brown. Add cubed meat and cook over medium heat about 10 minutes, stirring several times. Add seasonings and hot water. Bring to a boil, turn down heat and simmer 1 1/2 to 2 hours. Add potatoes and simmer until done. We like this best with pheasant. Can be served with dumplings also.

Philip Foss, Bismarck


2 pounds venison, cubed

1 can cream of chicken soup

1 can tomato soup

4 medium russet potatoes

1 package baby carrots

1 medium onion

1 bag frozen mixed vegetables

Salt and pepper, to taste

4 quart or larger slow cooker

Empty soup cans into medium bowl and mix to combine. Cut potatoes, carrots and onion to desirable size (diced or smaller is best). Ladle small amount of soup mixture into slow cooker just to cover bottom. Add cubed venison, potatoes, onion, carrots and frozen vegetables. Top with remainder of soup mixture and thoroughly combine ingredients. Add salt and pepper to taste. Set slow cooker to low. Stew is done when vegetables are no longer hard and venison flakes easily, approximately 7 to 8 hours.

Tyler Shoberg, Fargo


1 1/4 pounds lean beef round or venison

1/4 cup soy sauce

1 tbsp. Worcestershire sauce

2 tbsps. brown sugar

3 tbsps. water

1/4 rounded tsp. black pepper

1/4 tsp. garlic powder

1/2 tsp. onion powder

1/8 tsp. nutmeg

1/4 tsp. ground ginger

Remove all gristle and fat from meat. Cut across the grain into 1/8 - 1/4 inch thick pieces. (Half frozen makes slicing easier.) Mix remaining ingredients and pour over meat, distributing marinade well. Refrigerate overnight in covered glass dish. Drain meat. Arrange in single layer on dehydrator trays and dry about 5 hours or overnight. This can be done in a conventional oven also, using low temperature. Meats that can be used are: round steak, beef brisket or wild game meat.

Philip Foss, Bismarck


6 to 12 duck breasts (depending on size)

2 cans cream of mushroom soup


1 medium onion

4 to 8 slices bacon

1/4 cup flour

Salt and pepper

Cook bacon in frying pan. Set aside. Pour excess bacon grease into container for later, but leave enough in pan to coat bottom. Leave pan on stove over medium heat. Thoroughly rinse and pat dry duck breasts to rid of extra blood. Trim breasts of any skin or fat and remove BBs (your teeth will thank you later). Tenderize breasts with meat mallet. Mix flour with salt and pepper to taste. Dredge duck breasts in flour mixture and quickly brown both sides. Be careful not to cook through. A minute or two per side is plenty, depending on the size of the duck breasts. Add bacon grease as needed. Slice onion. Pour cans of cream of mushroom soup into bowl and mix with one can of water to dilute. Pour enough soup mixture on bottom of slow cooker to cover, then layer duck breasts, bacon and onions, in that order. Finish by pouring remainder of soup mixture over ingredients. Set slow cooker to low and cook for roughly 7 to 8 hours. Duck should be flaky and tender when finished. Also makes excellent gravy, so best served with mashed potatoes.

Tyler Shoberg, Fargo