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 ...

Put birds in casserole dish, add 1/4 cup pork. Put in oven, 375 degrees, and cook, uncovered for 5 minutes, basting 3 times with butter. Pour sherry, ...

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 ...

Wash heart and stuff it. Bake at 400 degrees for 1 hour, covered with foil. ...

Brown deer meat and sausage in large skillet. Crumble meat; pour off excess fat. Add garlic, onion, pepper, sweet basil and remaining ingredients; ...

One hour before broiling sprinkle both sides of steak generously and salt and pepper and add charcoal seasoning. Preheat skillet. Melt butter. Pan ...