Put the bird into a pan, add the flavourings and enough hot (not boiling) water to cover the thighs. Poach for 1-1/4 to 1-1/2 hours until tender. Let ...

Dip the milanesas in the whipped eggs and in the bread crumbs with salt and pepper. Shake of the excess bread. Fry the milanesas until golden. Soak ...

To marinate, let the meat sit an hour in a bowl with the wine, salt, pepper, oregano and paprika (mixed). Drain and separate from the liquid. Fry ...

Using a meat mallet, beat slices of meat until very thin. Dip in flour and pepper. heat butter and oil, fry veal 2 minutes on each side. Life onto ...

Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on each side. Place veal in an ovenproof casserole. Add ...

Marinate venison strips in 5 T. oil, 5 tsp. cornstarch, salt, sugar, soy sauce, and white pepper. Refrigerate for 20 minutes. Longer is better. ...

Mix sausage and ground venison. Combine with remaining ingredients exceptr cider. Brown until almost done. Add cider and finish ...

In a large skillet cook bacon, remove bacon and drain on paper towel, save drippings. Brown ground venison and onions in drippings. Add the tomato ...

Trim visible fat from meat and cut into ½ inch strips. In a large, heavy pan or Dutch oven, brown the meat in the oil and drain. Tear open the ...

Simmer venison in oil for 30 minutes. Place in a crock pot with green chili peppers, onions, garlic, jalapeno peppers, and water to cover for 3 ...