To every 4 pounds venison. Cut venison in thin slices, fry in butter. Mix cut (finely) onions and mushrooms; fry. Put layer of venison and onion and ...

Add small minced onions, salt and pepper, 1/2 teaspoon grated lemon peel, 1/8 teaspoon thyme, 1/8 teaspoon marjoram, 1 egg, bread crumbs. Mix by ...

Cut the meat fine. Add mixture and heat well in fry pan. ...

Combine oil, salt, pepper and paprika. Dip pheasant in oil mixture, roll in flour. Place in flat pan. Mix water, ketchup, onion, garlic and parsley; ...

Cook scallions in 1/4 cup butter in heavy iron skillet over low heat until soft, but not brown. Remove from heat. Add rest of butter and pheasant. ...

Roll pheasant in flour and brown. Cut breasts in half. Place rice, salt and pepper into large greased casserole and add onion. Add mushrooms and ...

Dredge pheasant in flour seasoned with salt and pepper; brown in hot oil. Arrange in covered casserole; add cream. Bake, covered at 375 degrees for 2 ...

Melt 1/2 cup butter, blend in flour. Add milk and seasonings, stirring constantly; cook until thickened. Add eggs, cheese and pimiento. Place 1 cup ...

Season pheasant with salt and pepper; roll in flour. Brown in shortening in skillet; place in baking dish. Prepare brown gravy mix and onion gravy ...

Thoroughly salt pheasant inside and out; fill cavity with bay leaf and celery leaves. Wrap pheasant breast with bacon; secure in place with string. ...