Edgeley Meat Processing - North Dakota   

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Edgeley Meat
605 6th Ave W
Edgeley, ND 58433

(701) 493-2006
Fax (701) 493-2001

Email:  empp@edgeleymeat.com


A Pride of Dakota Company

Beef Pork Chicken Wild Game



Beef Recipes


2 lb. beef stew meat and buffalo stew meat
1/4 cup flour
1/4 cup butter
6 cloves garlic
3 cups beef broth
1 12 oz. bottle dark Mexican beer
1 cup medium green salsa
2 tbs snipped fresh oregano
1 tsp ground cumin
3 med potatoes, cubed bite-size
1 14 oz. can hominy (optional)
2 4 oz. cans diced green chilies
12 green onions, sliced
1/2 cup snipped cilantro

Toss beef cubes with flour. In Dutch oven brown the beef cubes, half at a time in butter. Remove meat from pan, add garlic to pan; cook 1 minute. Add broth, beer, salsa, oregano and cumin. Return meat to pot. Bring to a boil, then reduce heat. Cover and simmer 1.5 hours until meat is nearly tender. Add potatoes, simmer about 30 minutes more. Add hominy, green chilies, green onions and cilantro; heat through.

Serving Size: 8


2 Tbsp butter
1 tsp finely chopped, fresh garlic
1 4-5 lb beef chuck roast
2 15-16 oz cans Mexican-style stewed tomatoes
1 16 oz jar salsa
2 medium green (or green chiles), red or yellow peppers, cut into ½ in pieces
2 medium onions, cut into eighths

Heat oven to 350° F oven proof Dutch oven, melt butter until sizzling; stir in garlic.  Add beef roast.  Cook over medium-high heat, turning once, until browned (7-9 minutes).  Stir in all remaining ingredients.  Cover, and bake for 1 ½ - 2 hours, or until roast is fork tender


4 lbs round steak or swiss steak, cubed
1 medium onion, sliced
2-3 Anaheim chiles chopped
2 cloves garlic, crushed
cooking oil
1 can diced or crushed tomatoes (Mexican blend tomatoes are good)
1 can tomato soup
1 can (4 oz) tomato sauce
1 tsp cumin
1 tsp salt
1 tsp onion powder
1 tsp powdered beef stock
sour cream
sliced green onions for garnish 

Heat oil in a large skillet; sauté onions with garlic until softened.  Add chiles and steak, a few pieces at a time.  Sprinkle meat with salt and pepper, and brown lightly; set aside and keep warm.

In a Dutch over or soup pot, combine crushed tomatoes, tomato soup, tomato sauce, and spices.  Stir all together over medium heat until sauce is hot and spices are well blended.  Add meat and simmer for about 20 minutes or until tender. 

Garnish with dollops of sour cream and sliced green onion.


 1 3-lb beef roast – salt and pepper to taste
1 qt whole tomatoes or 1 (28 oz) can
1 package dry spaghetti mix
1 cup sliced green stuffed olives
1 small onion or ¼ cup chopped

Season roast with salt and pepper in roaster.  Mix the rest of the ingredients and pour over roast.  Bake at 325-350 for about 3 hours, or until done.  Makes its own gravy.




Pork Recipes


2 lb boneless pork sirloin or shoulder, cubed
1 tbsp vegetable oil
2 (12 oz) cans corn kernels, drained
2 stalks celery, without leaves, diced
2 medium potatoes, diced
2 medium tomatoes, coarsely chopped
3 (4 oz) cans diced green chiles
4 cups chicken broth
2 tsp ground cumin
1 tsp dried oregano 

In a large Dutch oven, or deep skillet with lid, brown pork cubes in oil over medium-high heat until lightly browned.  Add rest of ingredients to pot.  Cover and simmer for one hour.  Serve hot with fresh corn or flour tortillas.


2 tsp cumin seeds
1/2 tsp black peppercorns
4 cloves garlic coarsely chopped
2 tsp salt
1 tsp dried oregano
1/3 cup orange juice
1/3 cup dry sherry
3 tbsp lemon juice
3 tbsp lime juice
2 tbsp olive oil
4 lb boneless pork shoulder trimmed and tie

Heat small skillet over fire. Add the cumin seeds and peppercorns to the pan; stir constantly until beginning to brown, about 2 minutes. Cool. Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. Transfer to small bowl and stir in orange juice, lime juice, lemon juice, sherry and olive oil.

Place the pork roast in large resealable plastic marinating bag. Pour marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag occasionally.

Transfer pork and marinade to Dutch oven with meat trivet. Roast for about 2-1/2 hours, basting with pan juices. Thermometer inserted should read 145 degrees when done. Add small amount of water to the pan to keep from drying out. Let rest for 15 minutes before carving.

Number of Servings: 6


1/4 cup Crisco or bacon drippings
3 pounds cubed pork
2 pounds sliced fry sausage 2 cups onions, chopped
2 cups celery, chopped
1 cup bell pepper, chopped 1/2 cup garlic, diced
8 cups beef or chicken stock 2 cups mushroom,
sliced 1 cup green onion,
sliced 1/2 cup parsley, chopped 4-5 cups long grain white rice
salt and pepper to taste Louisiana hot sauce to taste (about 2 tsp)

In a 8-quart Dutch oven (12 inch deep), heat Crisco or bacon drippings over medium-high heat on cooker(12 charcoal briquettes on bottom only). Sauté cubed pork until dark brown on all sides and some pieces are sticking to the bottom of the pot, approximately 30 minutes. This is very important as the brown color of jambalaya is derived from the color of the meat. Add andouille and sauté an additional 10-15 minutes. Tilt the pot to one side and ladle out all oil, except for one large cooking spoon. Add onions, celery, bell pepper and garlic. Add vegetables and sauté until all vegetables are well caramelized. Be careful, as vegetables will tend to scorch since the pot is so hot. Add beef stock, bring to a rolling boil and reduce heat to simmer (6-8 briquettes on bottom). Cook 15 minutes for flavors to develop. Add mushrooms, green onions and parsley. Season to taste using salt, pepper and Louisiana Gold hot sauce. I suggest that you slightly over-season since the rice tends to require a little extra seasoning. Add rice, cover and simmer (6-8 briquettes on bottom, 10-12 briquettes on top). Cook rice 30-45 minutes, stirring frequently. Serve with French bread. Serves 8-10



Fish Recipes

Salmon with Creamy Dill Sauce

1 salmon fillet (about 2 lbs)
1 to 1 1/2 tsp lemon-pepper
1 tsp onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 c butter or margarine

Dill Sauce:
1/3 c sour cream
1/3 c mayonnaise
1 tbsp finely chopped onion
1 tsp lemon juice
1 tsp horseradish
3/4 tsp dill weed
1/4 tsp garlic salt
Pepper to taste

Line a baking pan with heavy duty foil; grease lightly.  Place salmon skin side down on foil.  Sprinkle with lemon-pepper and onion salt.  Top with onion and lemon.  Dot with butter.  Bold foil around salmon, seal tightly.

Bake at 350 for 20 minutes.  Open foil.  Broil 4-6 inches from heat for 8-12 minutes or until the fish flakes easily with a fork.

Combine the sauce ingredients until smooth.  Serve with salmon.  6 servings.