Things needed:
Large dutch oven
Deer roast (Small yearling hind quarter is best)
Wild pork roast (Shoulder roast with neck trimmings is best)
Andue or Italian smoked sausage
Stuff both deer and pork roasts with spices and garlic
Brown both roasts in the dutch oven, set them aside.
Brown onions and garlic in the dippings, scoop out and set aside.
Place pork roast in Dutch oven and cover with browned onions and garlic
Cook @ 350 to 375 until medium, remove pork roast and place deer roast in dutch oven and place pork roast on top of deer roast. Place several links of sausage on and around the meat.
Cook until pork is done, then cut up for the big thanks giving meal. Goes great with sweet potatoes.
