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Fish and wild game recipes go with outdoor lifestyle


By Katie Zerr

Mobridge-Pollock School District building trades instructor Paul Goehring shares his pride and passion for building with his students and his love for the outdoor life with his family.
Goehring is the youngest of 16 children of Maynard and Marcene Goehring and spent his youth in the Mound City/Herreid area. He graduated from Herreid High School in 1995 and went on to Bismarck State College where he received an applied associate degree in building trades. He has been teaching in the Mobridge-Pollock District for nine years.
He and his wife of 14 years, Candida, have three children, Mariah, 9, and twin boys, Braden and Bryston, 12. They built a house north of Mobridge in 2006, moving the family from Pollock where they had been living. It was better for the family as both he and Candida, who works at Mobridge Regional Hospital and Clinics, are closer to their jobs.
The family loves to spend time at the lake camping, boating and fishing during the summer months. They plan a family vacation to Mexico during the Christmas break, where they spend as much time a possible in the water. The kids have gotten to swim with the dolphins, they snorkel and enjoy the sun and sand.
Goehring said he has enjoyed his time teaching in the district and passing his knowledge onto the area youth.
“It has been a great experience,” he said. “We have done a lot of projects throughout the community.”
The classes have built homes, garages, a shed at the Mobridge Rodeo Grounds and helped construct the building in which they hold the CTE classes.
“My favorite project is the CTE class building,” he said. “Getting to work here after we built it is like you are in your own home.”
Goehring went on to say how touched he was when one of his students, Elijah Tree Top, noted in his senior profile printed in the Tribune, that his favorite memory as a senior was helping to build the CTE building.
He said when he started teaching in the district some of the classes were three to four students. Now each class has between eight and 12 students.
Goehring said he loves to hunt and fish and has since he was young. He started hunting with his oldest brother Doug.
“I didn’t shoot, but when I was about 8. I remember running down the pheasants Doug would shoot,” he said. “I primarily hunted pheasants until about four years ago when I got into deer hunting.”
He enjoys spending time hunting with his boys, who both shot their first does two years ago. He makes jerky with the venison and also has sausage made for the family. His kids’ favorite is his creamed pheasant recipe.
He said they also love walleye and he has a number of different ways to prepare the fish to suit their tastes.
He is the griller in the family, using it to prepare walleye and other family favorites such as kabobs.
He and his fellow teachers have shared recipes for their fish and game. He said he tweaks the recipes for his and his family’s taste, but the basics were shared by his workmates.

PAUL GOEHRING’S RECIPES

Deer Jerky
Use meat from back straps and certain parts of the hind quarters. Meat should be cut 3/8 inches thick. Marinade mixture is for approx. 10 lbs.
Marinade Mix
7 oz. teriyaki sauce
4 oz. Worcestershire sauce
4 oz. soy sauce
8 drops of liquid smoke into 1 cup of water
1/4 cup tender quick
3/4 cup brown sugar
Garlic and onion powder
2 tsp. of Hi-Country Jerky Seasoning
2 tsp. of Grill Mates Steak Seasoning
Marinate meat for 2 to 3 days in a large bowl. Place meat in a dehydrator and pepper lightly. Dehydrate meat for approx. 9 to 10 hours depending on the thickness of the meat.

Breaded Pheasant
(in cream of mushroom soup)
Recipe is for five to six pheasants, 12 breasts
Cut each breast into about five pieces. Have three separate bowls to bread the pheasant. Bread the pheasant in the following order.
1st bowl-2 cups flour
2nd bowl-3 or 4 eggs
3rd bowl-crush about 1/2 bag of saltine crackers, 2 cups of flour, seasoned salt, chicken grill mates, and other seasonings if you wish.
Fry meat in a skillet with vegetable oil. Once done, leave the meat on paper towels for 10-15 minutes.
Put the pheasant, 3 cans of water, and 3 cans of cream of mushroom soup in a slow cooker on low for 3-4 hours.

Grilled Fish
Lay tin foil across a flat pan (Make tin foil long enough to fold over to cover the top)
Spread butter across the tin foil
Lay fish fillets on the tin foil
Season the fillets with Krazy Jane’s, lemon pepper, seasoned salt, onion powder, and other seasoning if you wish.
May use crushed Ruffles chips and spread over the top. (Optional – gives the fish kind of a breading.)
Put on grill for approx. 10 to 12 minutes.

 

 

Paul Goehring (back, right) with sons Braden and Bryston, daughter Mariah and wife Candida.

Paul Goehring (back, right) with sons Braden and Bryston, daughter Mariah and wife Candida.

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