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 ...

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 ...

Fry in steaks in a little shortening until brown. Add onions and celery. Add water and simmer, until tender. Keep adding water. When tender, make ...

To every 4 pounds venison. Cut venison in thin slices, fry in butter. Mix cut (finely) onions and mushrooms; fry. Put layer of venison and onion and ...

Add small minced onions, salt and pepper, 1/2 teaspoon grated lemon peel, 1/8 teaspoon thyme, 1/8 teaspoon marjoram, 1 egg, bread crumbs. Mix by ...

Combine oil, salt, pepper and paprika. Dip pheasant in oil mixture, roll in flour. Place in flat pan. Mix water, ketchup, onion, garlic and parsley; ...

Cook scallions in 1/4 cup butter in heavy iron skillet over low heat until soft, but not brown. Remove from heat. Add rest of butter and pheasant. ...