1 (3 to 4 lb.) deer roast
6 cloves garlic
1 sm. onion
2 sticks celery
Tony's Creole seasoning
1/3 c. Tony's gravy mix

Chop onion, garlic, and celery into small pieces. Make slits in roast with knife (about 1 inch wide and 2 inches deep). Stuff onion, garlic, and celery into slits. Make as many slits into roast as you desire. After stuffing the meat, season the meat with Tony's Creole seasoning. Let meat marinate for 12 to 24 hours (over in refrigerator). Put meat in a black iron pot and cook on stove or open flame. Brown meat on both sides. After browning meat, add leftover onion, celery, and garlic to pot. Add water to roast enough to halfway. Cover meat; bring water to a boil. Add 1/3 cup of Tony's gravy mix. Cook meat at medium temperature for about 2 to 3 hours or until meat is tender. Add water as needed to keep gravy. Carrots and potatoes may also be added to gravy for a tasty stew.