Mix all ingredients together and refrigerate. ...

Take Jello and dissolve in hot water. Add 1 cup of orange juice and frozen strawberries, stir until dissolved. Add oranges. Take 1/2 of mixture and ...

Congeal Jello until slightly thick. Mix in all ingredients and chill. ...

Cut melon in half lengthwise; scoop out seeds and drain well. Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. ...

Trim carefully and remove all surplus fibers, skin, and fat from venison haunch or loin. Prepare and lard with salt pork. Place the sliced vegetables ...

Marinate deer or beef in marinade overnight. Take deer or beef out of marinade and put in a 9x13 inch pan. Cook about 24 hours on lowest setting in ...

Combine all ingredients; add meat and marinate for 6-8 hours or overnight in the refrigerator. Rinse meat lightly. Dry by blotting with paper towels. ...

Marinate a rump of venison for 24 hours with "4 Roses" to cover. Use time table for lamb, basting with "4 Roses" while it cooks in oven. When done, ...

Saute onions in butter until glossy. Add venison pieces and mushrooms. Sprinkle with seasoning salt and brown lightly over medium heat. Dissolve ...

Cut up venison into approximately 1 1/2 inch cubes. Soak venison overnight in salt water. Next day rinse venison and drain on old towels or something ...