Cooking Louisiana  -  Deer Roast
Deer roast is one dish I love, and this is a recipe that you must have on hand. Although I am no longer an avid hunter I still love deer roast.

1 - 5 lb. deer roast
3 lbs. onions chopped
1 whole bunch of celery chopped (see note at the end)
1 lg. bell pepper chopped
6 cloves of garlic chopped
1 bunch of green onions
1 cup chopped fresh parsley
Salt, black & cayenne pepper
1 tbs. or so of brown gravy mix.

1 cup of milk
1 tbs. Worcestershire
1 Tbs. Creole seasoning of your choice
1 Tbs. Garlic powder
1/4 cup olive oil

Meat preparation:

This is important, you may not know how well the deer was bled. Deer blood has a heavy "wild" flavor and you should try to get as much of that out of the meat before you cook it. Take the roast and put it in the sink with ice (to keep it cold), or in a large bowl in the ice box covered with water for at least a few hours. Add a teaspoon of salt. This will get most of the excess blood out of the roast.

Take the roast and put it in a large zipper-lock bag and add the marinade above. Put in the ice box and marinade at least 12 hours. Move the bag around a few times.

When ready, dump the marinade (it will contain more blood). Stuff the roast with garlic and pepper if you wish and continue below.

Season and sear the roast (not just browned) dark brown on all sides in a black iron pot with a little cooking oil.

The roast is removed and the onions go in and are browned good, this makes part of the gravy (if you like onion gravy).

After the onions are done throw in the celery, bell pepper and the minced garlic and cook that down for a while. Add about a cup of water and the brown gravy mix and bring to a hard boil. Put the roast back in, add a little more water and, lower the fire to get a slow bubble, stir it around, put the lid on it and it's on the way. Turn it over every 15 minutes or so and add a little water if needed so it doesn't dry out.

Cook until the meat begins to fall apart. When you see that happen add the green onions and parsley and seasoning. Cook an additional 30 minutes and you're done.

Depending of the size of the deer, and how it was killed, the meat may or may not be naturally tough. You should always allow extra time for cooking for this reason.

Note: Celery is the one thing that will neutralize the wild flavor in most wild game. I was shown this by an old fellow from Pierre Part, La. He cooked some "coon" for us one day (years ago) and I just couldn't believe how good it was. The additional celery was the Secret!

Enjoy the wild!