The Montana Special Venison Roast is a hearty, flavorful dish that highlights the rich, earthy taste of venison, often prepared with simple ingredients and slow-cooking methods to ensure tenderness.
Ingredients:
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- 3-4 lbs Venison Roast (shoulder, neck, or rump; bone-in or boneless)
- 1 (large-sliced) Onion
- 1 can tomatoes, no.303
- 1 cup water
- 1 can tomato hot sauce
- Salt (to taste)
- 1 tsp Black Pepper
- 2 tbsp Flour (for gravy, optional)
- 1 tsp Garlic Salt (or garlic powder for less salt)
- 2 tbsp Oil or Shortening (for searing)
Directions:
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- 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 for The Montana Special won first prize in the Wild Game Cooking section of the Montana Standard recipe contest several years ago.
Why It’s “Montana Special”
Montana’s hunting culture emphasizes simple, hearty preparations that let wild game shine.
The combination of slow cooking, local ingredients like apples, and a creamy, savory gravy reflects the state’s rustic culinary tradition, perfect for cozy gatherings after a hunt.
If you’d like a different cooking method (e.g., oven or Dutch oven), a specific Montana twist (like huckleberry glaze), just let me know!
