Slow-cooked wild game

Choice of venison, duck, pheasant, grouse, squirrel or rabbit
Choice of salt
1/2 cup cider vinegar, or 1/2 cup buttermilk
Seasoning of choice

Overnight, soak cleaned and dressed game in refrigerator in choice of one of the following: salt water, cider vinegar or buttermilk. If using vinegar or buttermilk, use enough water to cover the meat in the mixture.
The next day, make a dry mixture of flour and seasoning of choice. Dredge meat in dry mixture. Brown meat under high heat in a heavy skillet.
In a slow cooker, add a can or two of cream of mushroom soup or dry onion soup mix with a half-cup of water.
Cook on medium for eight hours and the tender morsels will fall off the bone.
Serve with wild rice or oven-browned potatoes.

SOURCE: Mike Kurre, Minnesota DNR mentoring program coordinator