Soak muskrat overnight in salted water (1 tablespoon salt to 1 quart water). Drain, disjoint and cut up. Season with 1 teaspoon salt, paprika, roll ...

Clean woodchuck and cut into 6 or 7 pieces. Parboil in salted water for 1 hour. Remove from broth, roll in flour and fry in hot fat (deep fat may be ...

Clean woodchuck, remove meat from the bones and grind. Add 1/2 cup crumbs, onion, salt, pepper, 1 beaten egg and 1 tablespoon melted fat. Mix ...

Clean woodchuck and cut into 2 or 3 pieces. Parboil for 1 hour. Remove the meat from the bone in large pieces. Add onion, green pepper, parsley, ...

Marinate 6 hours. Grill direct over coals. ...

Marinate roast overnight. Lay 4 bacon strips on top of roast. Cook indirect for 2 hours. Add 7 coals on each side after first hour. ...

Saute onion, green pepper and mushrooms in 1 tablespoon butter. Remove. Saute venison and garlic in 1 tablespoon butter until meat is medium rare. ...

Brown venison stew meat in oil in large Dutch oven. Add onion and cook lightly. Add mashed tomatoes, vinegar, and brown sugar. Put in enough water so ...

Heat oil in a large, deep frying pan. Coat meat with seasoned flour (flour, salt and pepper), and brown on all sides in the hot oil. Add onion, ...

Marinate cubed venison in French dressing for 12 to 24 hours. Drain off salad dressing and place venison in crockpot (slow cooker). Stir in remaining ...