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 ...

Marinate sliced meat in remaining ingredients at least 8 hours. Stir or turn meat to make sure seasoning reaches all parts of the meat. Lay meat in a ...

Mix all ingredients except steak in large shallow container. Add meat, cover and marinate 4 hours in refrigerator. Remove from marinade and broil or ...

Marinate ducks overnight in mixture of pineapple, soy sauce and ginger. Wipe meat, brown in fat, place in casserole, pour on marinade and mushrooms. ...

Cut meat off bones into small cubes. (Taking meat off bones takes away some of the wild taste.) Put meat into water. Add chopped vegetables. then ...

Roll pieces of pheasant in pancake. Mix. Saute in margarine until brown. Remove pheasant from skillet; saute mushrooms and onions until brown. ...

Cook rhubarb in water until tender. Add sugar, stirring constantly. Cook a few minutes. Add pie filling and cook 10 minutes, breaking up the cherries ...

Blend and use on hamburgers. Keeps very well in the refrigerator. ...