Add garlic to a large salad bowl. Add olive oil and stir and let sit for a few minutes. Add vinegar, anchovy essence, Worcestershire, and lemon ...

In a large glass or ceramic mixing bowl, combine hare pieces and all marinade ingredients. Cover bowl with plastic wrap. Refrigerate for 2 or 3 days, ...

Boil goose and onion in 4 quarts of water until meat will tear from bones. Remove goose from water. De-bone and chunk the meat.Fry bacon until crisp, ...

Defrost lobster tail in fridge. In a large pot boil some unsalted water. Drop whole lobster tail into water and boil for no longer than 15 minutes. ...

Defrost rabbit meat overnight in one of the marinades above. Brown rabbit with vegetables in hot skillet for 5-10 minutes. Place rabbit and other ...

Clean and descale the salmon, cut off the head and tail and trim the fins. Stuff the parsley into the gullet. Butter some aluminium foil and form a ...

Beat egg white until stiff. Stir in orange rind, lemon juice, salt and 2 cups (475 ml) sugar until well blended. Sprinkle the 2 tbsp (30 ml) sugar ...

Mix together all ingredients and spread over 5-pound leg of venison. Cover with aluminum foil and refrigerate overnight.Preheat oven to 450ºF. Place ...

For filling, in a medium saucepan combine sugar and cornstarch orflour. Gradually stir in milk and unsweetened chocolate. Cookand stir over ...

Boil beans in 2 cups of water until half cooked, if necessary add more water. Some beans are so hard that you may have to add water 3 times. When ...