Place venison, water, celery, salt, pepper, and bouillon cube in pot; cover and boil. Reduce heat and simmer for 2 hours. Remove bones from pot, let ...

Pat meat dry with towel. Heat butter in deep pot or Dutch oven. Stir in flour and make a roux. Add hot water, stock and salt, stirring until well ...

First day: Mix in a large bowl, cover and refrigerate. Second day: Mix again and refrigerate. Third day: Leave in refrigerator and do not stir. ...

Rub roast with seasoned flour, brown in olive oil in a heavy skillet. Place roast in oven bag, following the directions on the oven bag box. In ...

Mix all ingredients thoroughly in a large mixing bowl. Transfer to a buttered loaf pan. Bake 1 1/4 hours. Serve ...

Trim visible fat from meat and cut into ½ inch strips. In a large, heavy pan or Dutch oven, brown the meat in the oil and drain. Tear open the ...

In a large skillet cook bacon, remove bacon and drain on paper towel, save drippings. Brown ground venison and onions in drippings. Add the tomato ...

Mix sausage and ground venison. Combine with remaining ingredients exceptr cider. Brown until almost done. Add cider and finish ...

Marinate venison strips in 5 T. oil, 5 tsp. cornstarch, salt, sugar, soy sauce, and white pepper. Refrigerate for 20 minutes. Longer is better. ...

Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on each side. Place veal in an ovenproof casserole. Add ...