Venison Neck Roast

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The Venison Neck Roast is not a cut that we saved years ago. I am not sure why, because when it is cooked properly, the Venison Neck Roast is one of the more tender cuts of the deer.

Course entree, Main Course

Cuisine American

Prep Time 10

Cook Time 8

slow cooking 8

Total Time 8 10

Servings servings

Calories 299kcal

Author Beth Neels

Cost $5

Equipment

Ingredients

5 pounds venison neck roast (use whole neck roast)
1 onion, cut in half and then sliced
2 large celery stalks
2 large cloves garlic, sliced
1 cup dry sherry see notes below
1 cup water
2 tsp Kosher Salt I used Himalayan Pink Salt
2 tsp. cracked black pepper

US Customary - Metric

Instructions

For Neck preparation

Rinse the roast off. Remove any visible blood clots and most of the silver skin. (no need to try and remove windpipe, pieces of spine, neck bone or other blood vessels.)
Pat dry.
Place venison neck roast in the slow cooker.
Liberally salt and pepper the roast on all sides.
Rough chop onions and garlic.
Add 1 cup of dry sherry to the slow cooker.
Then add one cup of water. Cook on low about 8 hours, depending on the size of the roast. Internal temperature should be over 200°F. The meat should be fork tender.
Shred meat with 2 forks to make BBQ, or Venison Carnitas or make into a stew, like this recipe.

Video

Notes

You can also slice the meat, when butchering, crosswise between two vertebrae into smaller roasts, if a whole roast is too large for your family to eat.

For extra flavor, brown roast in a large skillet, preferably cast iron, in bit of olive oil.

Sear venison well on all sides.

Make sure to add all of the browned goodness (fond) from the bottom of the cast pan into the slow cooker. (deglaze pan with sherry or wine)

These venison roasts can also be braised in a roasting pan or Dutch oven, covered with a lid. Cook at low heat, 300°F for 3-4 hours, until fork tender.

Substitute dry red wine for the dry sherry, if you don't have any.

Use large or small buck or doe neck roast for this recipe.

Variations, depending on the flavor profile you want to achieve:

add a few tablespoons of fresh herbs, such as;

rosemary
parsley
thyme
sage
dill

add dried spices, such as;

cumin
garlic powder
coriander
chili powder
rosemary
thyme
sage
parsley

Uses for venison neck roast;

Can be frozen in freezer containers for at least a few months.

Nutrition