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

1. Pour cooking oil into bottom of large Dutch oven to cover bottom.
2. Rinse meat well and coat liberally with seasoning.
3. Heat oil over medium heat and place pieces of meat in oil to brown. Important:
4. The browning of the meat will seal in flavor and help make the gravy.
5. Do not allow to become too hot or the bottom of your pan will burn.
6. After all pieces are well browned, return to pot.
7. Press out garlic and add chopped onion.
8. Pour in water until just below the level of meat.
9. Cook over medium-high heat for 45 minutes to 1 hour or until tender.
10. 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)