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.
Sprinkle a little flour on it, then, sear it (not just browned) dark brown on all sides in a black iron pot with a little cooking oil.
Notice the dark brown color in the picture to the right, that's an old trick for good gravy flavor. Once the water is added that seared part will make a real nice gravy (check this out) ~~lthttp://www.cookinglouisiana.com/_Images/Meat/searing-gravy.jpg>. That was gravy produced only from the seared meat!
The roast is removed then the onions go in and are browned, this makes part of the gravy (if you like onion gravy ~~lthttp://www.cookinglouisiana.com/Cooking/Recipes/Vegetables/onion-gravy.htm>).
After the onions are done throw in the celery, bell pepper and the minced garlic and cook that for a while. Put the roast back in, add a little water, lower the fire, 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!
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|Serving Size: 1 recipe (4138g)|
|Recipe Makes: 4|
|Calories from Fat: 679 (21%)|
|Amt Per Serving||% DV|
|Total Fat 75.4g||101 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 17.8g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 403.2mg||124 %|
|Sodium 584.9mg||20 %|
|Potassium 3017.1mg||79 %|
|Total Carbohydrate 155.7g||46 %|
|Dietary Fiber 30.1g||120 %|
|Sugars, other 125.7g|
|Protein 503g||719 %|
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Calories per serving: 3281
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