Cut the wild chicken meat into thin slices, smear with egg white, scald thoroughly. Beat till firm 150g egg white. Mince the chicken breast and mix ...

Burn the skin of the pork on an open flame, soak in warm water for half an hour, scrape away the burnt skin, drop into boiling water, bring to the ...

Preheat oven to 400 degrees (200 C.). Dry wings and arrange evenly on a broiler pan sprayed with cooking spray. Line bottom of pan with foil. ...

Salt, pepper, and flour venison slices and brown in 1/4 cup bacon fat in frying pan. Put meat into crock-pot. Bring other ingredients to boil except ...

Place venison, water, celery, salt, pepper, and bouillon cube in pot; cover and boil. Reduce heat and simmer for 2 hours. Remove bones from pot, let ...

Pat meat dry with towel. Heat butter in deep pot or Dutch oven. Stir in flour and make a roux. Add hot water, stock and salt, stirring until well ...

First day: Mix in a large bowl, cover and refrigerate. Second day: Mix again and refrigerate. Third day: Leave in refrigerator and do not stir. ...

Rub roast with seasoned flour, brown in olive oil in a heavy skillet. Place roast in oven bag, following the directions on the oven bag box. In ...

Mix all ingredients thoroughly in a large mixing bowl. Transfer to a buttered loaf pan. Bake 1 1/4 hours. Serve ...

Trim visible fat from meat and cut into ½ inch strips. In a large, heavy pan or Dutch oven, brown the meat in the oil and drain. Tear open the ...