Clean woodchuck, remove meat from the bones and grind. Add 1/2 cup crumbs, onion, salt, pepper, 1 beaten egg and 1 tablespoon melted fat. Mix ...

Clean woodchuck and cut into 6 or 7 pieces. Parboil in salted water for 1 hour. Remove from broth, roll in flour and fry in hot fat (deep fat may be ...

Soak muskrat overnight in salted water (1 tablespoon salt to 1 quart water). Drain, disjoint and cut up. Season with 1 teaspoon salt, paprika, roll ...

Soak muskrat overnight in salted water (1 tablespoons salt to 1 quart water). Remove meat from bones and grind. Mix thoroughly with other ...

Remove cooked venison, pour over top. Taste; add salt and pepper if desired. ...

Mix them, pour over venison or any furred game as recipe directs. Refrigerate 24 hours or longer before cooking. ...

Mix thoroughly, add flour, butter, onion and cook for 2 minutes. Add wine. Slowly stir in marinade. Cook until thickened then pour over game. ...

Put in a saucepan and bring to a boil. Simmer, covered 1 hour. Cool. Pour over any furred game. Refrigerate for 24 hours or longer before cooking. ...

Brown onions in butter; sear steaks on both sides. Cover; simmer for 30 minutes. Add mushrooms. Stir flour in sour cream; add to skillet. Cover; ...

Clean raccoon and remove all fat. Cut into 8 to 10 pieces, rub with salt and pepper and roll in flour. Cook in hot fat until brown, add the broth, ...