February 13, 2020–This is the first time that DR gave me a venison roast from one of his trips. After a long search on the inter webs I decided to adapt a recipe I found on the Game & Fish website. Although I had bacon, I also had some ham hocks looking for a home so I used those instead.
Brown the ham hocks and onion in the Crock-Pot until the ham hocks are slightly crispy; remove the mixture and drain.
Brown each side of the venison with the remaining grease.
In a bowl, mix the ketchup, lemon juice, brown sugar, ground mustard and garlic. Pour this mixture and the bacon and onion mixture over the venison and cook on low for 10 hours.
When done, turn the Crock-Pot on high. In a bowl, whisk the cornstarch and beef broth together and add to the Crock-Pot, stirring well.
Cover for ten minutes, shred venison, give it a final stir, and it’s ready to serve by itself, over rice, pasta, in a sandwich…so many possibilities, like the meat filling inside of ravioli!!
