RABBIT STEW 1 three pound rabbit 6 small onions, chopped 1 bay leaf ½ cup chopped celery 2 tsp. salt 2 cups diced carrots 3 raw potatoes, cut up 3 tbs. flour 1 tbs. chopped parsley Clean rabbit and soak in salted water. Drain, disjoint it in pieces for serving and place in a large kettle with onions, bay leaf, celery and salt. Cover with cold water and cook slowly until tender, about two hours. Add chopped carrots and potatoes and continue cooking until these vegetables are done. Smooth flour with a little cold water and add slowly. When thickened, add chopped parsley and serve.

CAJUN VENISON ROAST 2 - 5 lb Venison shoulder, neck, or rump roast 2 - 3 tbs. Liquid Crab Boil 1 white onion finely chopped 2 cloves garlic 2 tbs. cooking oil Put oil in cast iron dutch oven and heat then add onions and garlic. When onions are clear, add roast and brown on each side. Add water. Bring to a boil and add liquid crab boil. Simmer roast in mixture for about two hours. Remove roast from dutch oven and put in smoker over indirect heat. Let the roast cook until tender. Usually about 3 - 4 hours. Remove roast and slice while hot. Notes: Use just enough water to put about 1 - 1 1/2 inches in bottom of pot. Hickory, mesquite, or pecan chips soaked in water work best for the grill. The liquid crab boil is concentrated. If you use too much, watch out!