Stir venison, grated vegetables, eggs and seasonings together with a fork. Roll a portion of pastry out and cut in 6" circle for turnovers. Spoon ...

Put roast into roasting pan with water to cover bottom of roaster. Sprinkle garlic salt evenly over roast. Cut slits into meat and slice onions, ...

Mix together filling ingredients. Do not allow to stand too long or potatoes will turn dark; set aside. Make crust using flour, shortening and salt. ...

Rub cavity of ducklings with salt and pepper; skewer the cavities and truss the birds with soft cord. ...

Place birds breast side down in a saucepan; cover with remaining ingredients. Cook over high heat to boiling; reduce heat and simmer 1 to 2 hours. ...

Dress, clean and stuff each bird with one large oyster. Truss, season and dredge with flour. Cover breast and legs with strips of bacon. Bake as ...

Wash birds in milk, drain and pat dry. Season with salt and pepper. Place strips of lemon rind and bacon on birds. Place 1 or 2 birds on large strip ...

Place prepared goose in large roaster; season inside and out with salt, pepper and poultry seasoning. Pour in 7-Up; lay potatoes, carrots and apples ...

Dust pheasant with seasoned flour. Brown in butter; transfer to large casserole or roasting pan. Add onions to butter in skillet; cook until ...

Choose a compact piece of venison, either solid or rolled. Rub on all sides with seasoned flour. Heat the fat in a heavy skillet or Dutch oven; brown ...