Remove all surface fat. Cover meat with a weak solution of soda and water. (1 teaspoon soda to 1 quart water) Boil 10 minutes and drain. Cover beaver ...

Brown salt pork evenly on both sides. Then add evenly coated floured pieces of rabbit. Brown slowly on all sides. Add just enough water to cover ...

Parboil rabbits, cut in pieces. Drain and dry. Then brown the pieces with salt and pepper to taste. Next prepare mixture using tomatoes, onions, ...

Wash the rabbit. Place in a bowl with vinegar, water, onion and seasonings. Cover and let stand in cool plate 3 to 8 days. Remove from spiced vinegar ...

Clean and dress as directed. Simmer 15 minutes and drain. When cold, cut into serving pieces. Dip into beaten egg, then into bread crumbs. Season ...

Mix together and fry by tablespoonfuls on griddle, flat like pancakes. ...

Trim venison of all fat. Dip in flour. Brown on both sides in hot oil. When brown, sprinkle onion soup mix and pepper over all and add water. Cover ...

Pound venison until tender. Brown salt pork on both sides. Coat pieces of venison with flour and brown on both sides in salt pork drippings. When ...

Pour wines into a clay oven proof pot; add onions, garlic and tomatoes. Tie spices in small muslin bag; place in pot. Add 1 teaspoon salt. Cover and ...

Pour wines into a clay oven proof pot; add onions, garlic and tomatoes. Tie spices in small muslin bag; place in pot. Add 1 teaspoon salt. Cover and ...