Wild game ribs and roasts
This works for any four-legged wild game.
Cut meat into sections that will fit in one layer in a large dutch oven or Magnalite-type pot. Season well with LeMoine's Season-Um-Up cajun seasoning (or the seasoning blend you prefer - we suggest one with lower sodium).
Roast in the dutch oven at 250 degrees for 5-6 hours, basting occasionally. When the meat is cooked through and tender, remove from the pot, reserving drippings for a roux gravy.
Heat a grill to medium heat. Add meat to grill and baste with your favorite barbecue sauce on all sides. Cook for 2-3 minutes per side, then remove the meat and let it rest for 5 minutes before carving.