Wild Game Feed

Sunday March 19th at 5:30 kicked off the annual Wild Game Feed held at the Assembly of God Church with 63 adults and three youth. Pastor Owen Childers and Cynthia Brietbach served as Co-Master of Ceremonies and special thanks to both.

Grand Prize for the evening was awarded to Konny Becker for her guess on the number .223 of shell casings in the sealed jar with 141. And received a digital cooking thermometer for her efforts

The food line started with a selection of dishes utilizing meats both wild and conventional as well. Meats were entered into everything from smoked antelope loin chops, sweet Italian polish, maple polish, spiced polish, a dish of pinwheels, several 2 1/2 inch varieties of salamis including trail bologna, summer sausage, straight deer salami, beef salami and straight goat salami.

The dish chosen as the most tasty for the meats went to Spicy Polish by Ian Huseby. Salads of various dishes were presented and Jeanne Meissner was voted top of the evening with a Raspberry Jello Pretzel Salad. Best dish on the deserts table went to Sharon Helgeson with a Heaven on Earth cake dish.

Three speakers came to enlighten and entertain with history and facts not well known.

Dough Shennum gave a talk on a unique pistol that he recently obtained, and also gave a complete history on the Circle Rifle Club. Including founding members and how they first obtained the rifles, ammunition and actual physical location of the range.

Pat Brietbach gave an informative talk on his 50 caliber bolt action rifle. Why the 50 was invented, and its long range capabilities, to include the force it maintained at one mile distance in relation to the 30-06 at the muzzle.

Perry Brietbach spoke about the rifle club youth shooting program. How and where beginners start and their progression to the distinguished medal. Perry also gave a short history of those that have attained the distinguished medal and how they are enshrined on the local wall of honor at the junior rifle range. He ended or closed out his talk with the efforts of the traveling team and some of the interactions of individual members.

As with any event, special kudos go those who chipped in to assist in clean up and reorganizing the kitchen.