Parboil rabbits, cut in pieces. Drain and dry. Then brown the pieces with salt and pepper to taste. Next prepare mixture using tomatoes, onions, ...

Wash the rabbit. Place in a bowl with vinegar, water, onion and seasonings. Cover and let stand in cool plate 3 to 8 days. Remove from spiced vinegar ...

Clean and dress as directed. Simmer 15 minutes and drain. When cold, cut into serving pieces. Dip into beaten egg, then into bread crumbs. Season ...

Mix together and fry by tablespoonfuls on griddle, flat like pancakes. ...

Trim venison of all fat. Dip in flour. Brown on both sides in hot oil. When brown, sprinkle onion soup mix and pepper over all and add water. Cover ...

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 ...

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 ...

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 ...

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. ...