Trim carefully and remove all surplus fibers, skin, and fat from venison haunch or loin. Prepare and lard with salt pork. Place the sliced vegetables ...

Preheat grill or broiler. Lightly score edges of steak at 1 inch intervals, to prevent curling. Combine butter, parsley, onion, worcestershire sauce, ...

Soak muskrat overnight in salted water (1 tbsp. salt to 1 qt. water). Drain, remove meat from bones, and grind. Mix ground meat thoroughly with other ...

Salt, pepper, and flour venison slices and brown in 1/4 cup bacon fat in frying pan. Put meat into crock-pot. Bring other ingredients to boil except ...

Brown meat, celery and onions together. Drain. Disolve bouillon cubes in hot water and add to meat mixture. Stir meat mixture, soup, stewed tomatoes, ...

Make Brine: Mix salt, brown sugar and spices with 6 quarts (5675 ml) water. (Double, if necessary, to cover) Rinse whole turkey after removing ...

Combine ingredients for olive paste in food processor and pulse until garlic is minced. Do not over process; paste should remain somewhat chunky. ...

Remove all fat from beaver. Cut up as you do rabbit. Soak overnight in salt water. Parboil until about half-cooked in water with the bay leaf, ...

In crock pot, combine kidney beans, pinto beans, Great Northern beans, green peppers, and onions. Top with Venison. Pour 1 cup (225 ml) barbecue ...

Turn oven on full blast. Place turkey in roasting pan, add broth, salt amp; pepper. Cover and place in oven and cook for 1/2 hour. Turn oven off, but ...