Crockpot Venison Roast

Venison bottom butt "football" roast

For this recipe, start with a Venison bottom butt “football” roast with silver skin removed. Season with kosher salt, ground black pepper, onion powder, garlic powder and paprika. Sear the roast on all sides in a cast iron skillet with olive oil. Throw veggies into the crockpot and turn on high.

Vegetables in crockpot

Add seared roast on top of veggies and cover with can of chopped tomatoes and 2 bay leaves.

Put lid on crockpot and cook 45 minutes on high. Turn crockpot to low and cook an additional 9-11 hours. Then separate meat with a pair of forks. It should pull apart easily into strands – like pulled pork. Stir to mix and then serve. Start this dish early in the morning. Enjoy at the end of a long day out in the October woods.

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