Cooking a venison neck roast

[tacklejunkie]

anything different than cooking a regular venison roast?

[Alagnak]

Nope- do whatever you usually do, you'll love it. I really like to put a small chunk of pork roast in with my veni roasts if I have something around.

I think the neck roast is one of the most over looked cuts on a deer there is. I always use to bone them out to throw in with sausage (and they are kind of a pain to clean up as you know). Once I found out how great of a roast it is and that the bones and connective tissues pull out so nicely- I've never used them any other way.

[ThunderLund78]

You aren't joking!

I was also a skeptic but my buddy brought a neck roast into deer camp this year. In the crockpot it went with some salt/pepper, basic seasonings and mushroom soup. Cooked it on low for 8-10 hours or so until it fell apart. I figured with the fat and connective tissue buried in the complex muscle structure that it would be very gamy. Completely the opposite--some of the best venison I'd ever had. Tasted like a very rich, delicious beef. Sure beats filleting out the small pieces for a few bits of trim/scraps.

[smurfy]

i RARELY debone the neck for sausage. fact is its our sat nite meal at deer camp the first weekend. heres what i do. put it in a roaster with water onions bay leaves and 1 package of liption onion soup mix for each roast. bake till it falls off the bone. at 350 and thawed out takes about 3-4 hours.

seeing as i cook this up ahead of time i freeze it. the nite of the meal i put it back in the roaster heat it in the oven till hot, then make gravy in with the roast. serve over onion laced hash browns.Mmmmmmmmmmmmmm!

[tacklejunkie]

Ok...I ate it. And it was goood!!! If I deer hunt next year, and if I get one, neck roast will be on the menu

[Deitz Dittrich]

does anybody have a picture or an image to how they cut the neck roast?

[lispeej]

Not trying to discourage anyone, but...the neck does have a lot of meat. Any concerns with CWD?

[DonBo]

CWD is in the bones and brain. Not an issue with meat. When taking the neck roast off the animal, you basically just fillet the meat away from the carcass. No bones involved.

[Alagnak]

When I skin the animal (hanging from the legs) and you have the skin pulled down all the way to the top of neck/chin (down towards ground) I score cut all the way around the neck to the bone, then I twist the head and off pops the head with skin attached. Then the whole neck is exposed. I also score/cut around the base of the neck then and twist/pop the neck roast off with minimal knife use. This way you don't have to saw through the bones. I cut up the neck and remove the wind pipe asap after dragging out of the woods so that is not on the neck at time of removal. I clean it up a little bit if there is any hair or exposed fat or silver skin and throw in the crock. Yes, the bones are in there. That's the nice thing about doing it this way as opposed to trying to bone out the neck for a boneless roast or sausage trim as that's such a pain in the *** in comparison. If it's a big deer I usually make two roasts from the neck. If you are concerned with CWD then apparently don't do it like this IDK. It's the way we've been doing it forever and it works for me.

[rocstar]

I would hate to tell you guys how many necks our group has tossed in the past five years. I tried one a year ago in a crock pot and would agree it has some possibilities. Would like to try again but rather than me tinkering with my recipe, how about someone re-posting the BEST ONE!

[smurfy]

heres what i do. assuming its butchered/cleaned. i put mine in the oven, add water package on lipton onion mix onions salt and pepper. bakeat 350 till it falls off the bone. clean it up. then if your going to eat it right away i put it on the stove heat up make gravy in it and put over hash browns!!!!!!!!!!!!!!!!