Chop the scallions very finely; chop the ginger finely and mix with the scallions soy sauce,sherry, sugar, salt and pepper. Cut the chicken into ...

Preheat oven to 350 degrees F. Cut four franks into quarters lengthwise. Slice remaining granks into 3 pieces. Heat 2 T oil in large skillet, add ...

Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow ...

Remove wing tips and skin from chicken; brown chicken in hot oil. Drain. Season chicken to taste. Add remaining ingredients. Bring to boil; simmer, ...

Mix all the ingredients of the marinade together. Marinate pork overnight in refrigerator. Remove pork from marinade and coat with flour. Season with ...

Remove fat from beaver and soak overnight in cold water. Drain. Cook in small amount of water until tender, then fry with bacon and seasoning salt. ...

Wash and drain the giblets. Heat the ghee over high heat. Sauté' giblets in the hot ghee until almost cooked through , about 15 minutes. Add onions ...

Par boil chicken until well cooked ( This reduces the amount of fat absourbed during frying). Mix remaining ingrediants to make batter. Add chicken ...

Soak rattlesnake carcass for 2 hours in salt water. Rinse and dry meat well. Cut meat into chunks to fry. Marinate meat in for 7 hours. Coat each ...

Trim any fat from steak. Sliced thinly. Chop onion finely and combine with meat, 1/2 teaspoon pepper, 1/2 tablespoon fish sauce and cornstarch. Rinse ...