Heat oil in a large, deep frying pan. Coat meat with seasoned flour (flour, salt and pepper), and brown on all sides in the hot oil. Add onion, ...

Marinate cubed venison in French dressing for 12 to 24 hours. Drain off salad dressing and place venison in crockpot (slow cooker). Stir in remaining ...

Marinate venison in herb vinegar or red wine with herbs overnight. Refrigerate in non-metal bowl. Strain meat, dredge in flour and brown in hot oil. ...

Brown venison in butter; sprinkle with Lawry's season salt. Combine all ingredients in large kettle. Bring to a boil then simmer at least 2 hours. ...

Remove ALL fat from venison. Cut meat into 3/4-inch square pieces. Roll in flour. Brown in Crisco and season with Lawry's. Add hot water, wine, bay ...

Throw all in a crock pot and cook until done. ...

Tenderize the meat of older animals in a marinade, or soak in cold water for 24 hours. Wipe dry. Heat oil in large heavy skillet. Fry garlic cloves ...

Mix flour with seasoning salt and pepper. Hack steaks and roll in flour mixture. Brown steaks in small amount of fat and add dry onion soup mix, ...

Place roast in an earthenware bowl or glass baking dish with onions, bay leaves, peppercorns, berries, cloves, salt, vinegar, and boiling water. ...

Cut bacon into 1 inch cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2 inch pieces and ...