For an easy meal, this crock pot venison roast recipe can't be beat. This was submitted by Todd from Louisville, Kentucky. What's unique about this roast recipe is that pieces of ham hock are inserted deep into the meat. This adds flavor and moistness as the meat slowly cooks in the crockpot.
The ingredients for this recipe include...
One venison roast
Pork Fat (ham hock,like you may put in a pot of beans)
Salt and Pepper
McCormick Grill Mates Montreal Steak Seasoning
Take your Ham Hock and cut it up into 3/4 inch by 1-1/2 inch in length and about 1/4" thick. I like to taper them a little so they look like a wedge. Place the wedges on a piece of wax paper and put in the freezer. I use 2 to 3 wedges per pound of Roast.
When frozen, take your roast and insert a knife into it so you can put the wedges into the center. Next, salt and pepper to taste
Rub some McCormic Montreal Steak Seasoning onto the roast.
Place the roast in a crock pot. Add vegetables (I use green beans, potatoes, and carrots)Add water (Sometimes I'll take a beef bullion cube and mix it in the water)
Cover the roast and vegetables half to three-quarters with the water/broth mixture.
This is a fun recipe to do when you fix lunch and let it slow cook until dinner time. This will allow pork fat wedges to cook from the inside out to tenderize and flavor the roast.You can use the wedges with any of your favorite roast recipes.
Thank you, Todd, for submitting this great recipe. I especially like the idea of using the ham hock wedges in the venison roast. It's something that I'm sure going to try.
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