Heat oven to 400 degrees. Lightly grease cookie sheets. Separate dough into 12 pieces. Separate each piece into 3 equal layers. Place on prepared ...

Scrub clams with stiff brush under cold water until all grit is removed. Saute onion and garlic until golden. Remove clams from shell (steam open). ...

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 ...

Marinate deer or beef in marinade overnight. Take deer or beef out of marinade and put in a 9x13 inch pan. Cook about 24 hours on lowest setting in ...

Combine all ingredients; add meat and marinate for 6-8 hours or overnight in the refrigerator. Rinse meat lightly. Dry by blotting with paper towels. ...

Marinate a rump of venison for 24 hours with "4 Roses" to cover. Use time table for lamb, basting with "4 Roses" while it cooks in oven. When done, ...

Saute onions in butter until glossy. Add venison pieces and mushrooms. Sprinkle with seasoning salt and brown lightly over medium heat. Dissolve ...

Cut up venison into approximately 1 1/2 inch cubes. Soak venison overnight in salt water. Next day rinse venison and drain on old towels or something ...

Mix all ingredients except water together. Form into desired size roll. Wrap in foil and place in refrigerator for 24 hours. Punch holes in bottom of ...

Marinate sliced meat in remaining ingredients at least 8 hours. Stir or turn meat to make sure seasoning reaches all parts of the meat. Lay meat in a ...