Ingredients:
3 pounds venison roast
1 good-sized onion
1 can tomatoes, no. 303
1 cup water
1 can tomato hot sauce
salt
pepper
flour
garlic salt
oil or shortening
Directions:
Trim the roast of fat and bad spots. Cut the roast as thin as possible. Sprinkle salt, pepper and garlic both sides of each piece of the roast. Then flour both sides. Use enough oil or shortening to cover the bottom of fry pan. Heat, brown on both sides. Put the pieces in a roaster or covered pan. Put the rest of the ingredients over the top the roast and bake in the oven at 300° for about 3 hours or until done. Take the meat out and use the rest for gravy.
Serves 10 to 12.
Mrs. J. Denton
Mrs. Denton’s recipe won first prize in the Wild Game Cooking section of the Montana Standard recipe contest several years ago.
