Wild game recipe: Slow-cooked venison roast

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2 to 3 lb. venison roast

Montreal Steak seasoning

2 T. oil for browning

1 can low-salt beef broth

1 c. strong black coffee

flour

water

Season the roast with the Montreal Steak seasoning. In a heavy Dutch oven, brown the meat in the oil on all sides. Drain the oil and add the beef broth and coffee. Cover tightly and place in a 325 degree oven. Roast for 2 to 3 hours, checking for tenderness. Remove meat to a platter and cover with foil. Mix equal parts flour and water and add to the broth while it’s cooking and stir until thickened. Slice the meat and serve with gravy and boiled potatoes.

Pat Emberg

Proctor

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Tags: outdoors, food