Basic Wild Game Pot Roast
- venison roast
- 2 rabbits, cut up
- 1 large coon, cut up or 8 to 10 squirrels
- Konriko Creole seasoning
- 4 to 5 large cloves fresh garlic (use garlic press or chop very, very fine)
- 1 large onion, chopped
- Pour cooking oil into bottom of large Dutch oven to cover bottom.
- Rinse meat well and coat liberally with seasoning.
- Heat oil over medium heat and place pieces of meat in oil to brown. Important:
- The browning of the meat will seal in flavor and help make the gravy.
- Do not allow to become too hot or the bottom of your pan will burn.
- After all pieces are well browned, return to pot.
- Press out garlic and add chopped onion.
- Pour in water until just below the level of meat.
- Cook over medium-high heat for 45 minutes to 1 hour or until tender.
- Serve with large pot of rice. Better the 2nd day!
venison roast, rabbits, squirrels, seasoning, garlic, onion
Taken from www.cookbooks.com/Recipe-Details.aspx?id=507494 (may not work)