Stir venison, grated vegetables, eggs and seasonings together with a fork. Roll a portion of pastry out and cut in 6" circle for turnovers. Spoon ...

Cook venison, onion, celery in lard or drippings. Pour off drippings. Add salt, pepper, soy sauce, and rice. Drain water chestnuts and mushrooms. ...

Wash green peppers, core and chop the cores. Mix chopped ingredients. Stuff peppers with the venison mixture. Stand in shallow baking pan and bake in ...

Shape into small balls. Brown in melted shortening. Sprinkle with remainder of envelope of onion soup mix, cover with water and simmer approximately ...

Grind venison, veal and pork together. Combine with remaining ingredients. Form into a loaf; place in an ungreased pan. Bake in preheated oven at 350 ...

Cut venison into individual cutlets and roll in well seasoned flour. Melt butter in heavy skillet and brown cutlets on both sides over medium heat. ...

Fry onions in fat until soft. Add cubed venison and brown on all sides. Sprinkle margarine and paprika over meat and cover with beef broth. Cover pot ...

Pour wines into a clay oven proof pot; add onions, garlic and tomatoes. Tie spices in small muslin bag; place in pot. Add 1 teaspoon salt. Cover and ...

Pour wines into a clay oven proof pot; add onions, garlic and tomatoes. Tie spices in small muslin bag; place in pot. Add 1 teaspoon salt. Cover and ...

Pound venison until tender. Brown salt pork on both sides. Coat pieces of venison with flour and brown on both sides in salt pork drippings. When ...