Rub cavity of each duck with 1 tsp. salt. Combine celery, chopped apple, and onion; stuff into cavity of each duck. Close cavity with skewers. Brown ...

Rub the rabbit pieces with the garlic. Place them in a 9- by 13-inch pan and sprinkle them with the rosemary and pepper. Pour the oil over the rabbit ...

Clean legs. Pickle with salt, oil, pepper, 1/2 of the parsley, and a little lemon juice. Roll in mixture of flour, egg, and bread crumbs. Fry in hot ...

Finely crush the ginger snaps and place them in a bag. Add antelope to the bag and shake to coat evenly. Heat the olive oil in a skillet and brown ...

Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet, add meat and brown. Place the meat in a dutch oven and cover ...

Clean and rinse the turtle well. Cut into steaks ½ to ¾-inch in thickness. Squeeze the lime juice into a 9-12" baking dish. Rub the cut lime into ...

Season squirrel with salt and pepper. Heat olive oil and brown squirrel. Remove squirrel, drain skillet. In a mixing bowl combine all remaining ...

Pat meat dry with towel. Heat butter in deep pot or Dutch oven. Stir in flour and make a roux. Add hot water, stock and salt, stirring until well ...

Melt butter in heavy large saucepan or Dutch oven over medium heat. Add onions and garlic and saute until almost golden, about 8 minutes. Add ...

Soak Mallards in saltwater and ice for 20 minutes, drain, rinse - repeat this step at least twice. Place either a whole onion or potato in the body ...