Marinate venison in herb vinegar or red wine with herbs overnight. Refrigerate in non-metal bowl. Strain meat, dredge in flour and brown in hot oil. ...

Brown venison in butter; sprinkle with Lawry's season salt. Combine all ingredients in large kettle. Bring to a boil then simmer at least 2 hours. ...

Remove ALL fat from venison. Cut meat into 3/4-inch square pieces. Roll in flour. Brown in Crisco and season with Lawry's. Add hot water, wine, bay ...

Throw all in a crock pot and cook until done. ...

Tenderize the meat of older animals in a marinade, or soak in cold water for 24 hours. Wipe dry. Heat oil in large heavy skillet. Fry garlic cloves ...

Mix flour with seasoning salt and pepper. Hack steaks and roll in flour mixture. Brown steaks in small amount of fat and add dry onion soup mix, ...

Place roast in an earthenware bowl or glass baking dish with onions, bay leaves, peppercorns, berries, cloves, salt, vinegar, and boiling water. ...

Cut bacon into 1 inch cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2 inch pieces and ...

Grind up meat and mix with the first 8 of the above spices. Press meat onto sheets of tin foil or wax paper; be sure to get meat as thin as possible. ...

Brown chops slowly on both sides in oil. Combine remaining ingredients, mix well and pour over chops. Simmer over very low heat about 45 minutes or ...