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Deer Neck Roast
Posted on 12/1/11 at 6:19 am
Posted on 12/1/11 at 6:19 am
Never cooked the neck but since I will be by myself this weekend I decided to cook it. I'm sure someone will show up to eat but the family is traveling and they wouldn't touch it.
I'm thinking just down in a gravy in the oven.
Any suggestions? Mushrooms, potatoes, carrots, onions etc...or leave out potatoes and serve over rice or mashed potatoes? With some red wine?
Give me some help.
I'm thinking just down in a gravy in the oven.
Any suggestions? Mushrooms, potatoes, carrots, onions etc...or leave out potatoes and serve over rice or mashed potatoes? With some red wine?
Give me some help.
10
Posted on 12/1/11 at 6:25 am to Martini
quote:dont need it, you got it pat.
Give me some help.
i do mine low, bout 250.
cream of shroom and, or, cream of celery is quick and ez to add to, or sub for gravy.
Posted on 12/1/11 at 6:34 am to Ole Geauxt
Good. How does the meat come out? Pull off the bone?
Posted on 12/1/11 at 6:46 am to Martini
yep, pretty tender.. fwiw, i also remember adding some mustard to shoulder and neck roasts..
just put on your cut offs, jock, shoulder pads, and your "cheap LSU jersey", and get with it...
just put on your cut offs, jock, shoulder pads, and your "cheap LSU jersey", and get with it...
Posted on 12/1/11 at 6:59 am to Martini
My favorite cut off the deer and easily the most over looked. I do it exacty as you described except in a slow cooker.
Posted on 12/1/11 at 7:08 am to Martini
Sounds like you have the right plan. I've done pretty much what you described, except brown the outside then cook in the crock pot. Fall apart tender. It is really good meat, but since I shoot anything not destined for the wall in the neck, I don't get many neck roasts. With your kitchen skills, you are going to enjoy the outcome. And my teenage boys scarf it up, so if you need help eating it, I will be glad to send them over. 
Posted on 12/1/11 at 7:56 am to Icansee4miles
I did one a month ago. Braise it with red wine and veal stock on low overnight in the oven. Fell off the bone after about 12 hours cooking.
Posted on 12/1/11 at 9:48 am to Motorboat
Hold on one second....im gonna give you my recipe and its bad arse
Posted on 12/1/11 at 9:50 am to Martini
I shoot them in the neck... Maybe why I've never had a deer neck roast?
Posted on 12/1/11 at 9:50 am to GCHunter
Black Iron Deer Roast
Get the biggest Black Iron you have.
Marinate Roast in overnight in your favorite seasoning.
Inject Roast with favorite seasoning. I like Cajun Garlic.
Stuff Roast with garlic cloves and onion slivers.
Sprinkle good amount of Tony's all over the Roast.
Brown Deer Roast on Each side for 20-25 minutes (Total of 45 minutes).
Sprinkle 1 pack of Lipton (or other brand) onion soup mix on top.
Shake on about 2-3 tablespoons of Worcestershire Sauce on top.
Fill Black Iron Pot with Chicken Stock (low Sodium).
Add 2 Chopped Onions and One Bell Pepper.
Place in oven and cook in a black iron pot in 6-8 hours at 300 degrees.
Thicken Gravy and add Green Onion Tops.
Meat will melt off the bone.
Serve over Rice.
Get the biggest Black Iron you have.
Marinate Roast in overnight in your favorite seasoning.
Inject Roast with favorite seasoning. I like Cajun Garlic.
Stuff Roast with garlic cloves and onion slivers.
Sprinkle good amount of Tony's all over the Roast.
Brown Deer Roast on Each side for 20-25 minutes (Total of 45 minutes).
Sprinkle 1 pack of Lipton (or other brand) onion soup mix on top.
Shake on about 2-3 tablespoons of Worcestershire Sauce on top.
Fill Black Iron Pot with Chicken Stock (low Sodium).
Add 2 Chopped Onions and One Bell Pepper.
Place in oven and cook in a black iron pot in 6-8 hours at 300 degrees.
Thicken Gravy and add Green Onion Tops.
Meat will melt off the bone.
Serve over Rice.
Posted on 12/1/11 at 11:30 am to Martini
A crock pot is a neck roast's best friend. Ate neck roast 2 nights ago and damnit it was tender.
Posted on 12/1/11 at 12:44 pm to Martini
Season it, Brown it in bacon grease, pull the neck out
add
Trinity
then
Baby Carrots (they are awesome with a neck roast)
Baby bella mushrooms
Minced Garlic and parsley
(Herb ideas: bay leaf, fresh thyme, or juniper(goes great with venison but haven't tried juniper with red wine before)
deglaze with 1/2 to a whole bottle red wine
add neck back in, add water up to mid point of neck; bring to boil; cover in the oven, cooking low and slow
Pull out when tender,
can thicken with a beurre manie or cornstarch if needed and serve over rice
It's like Coq au vin but with a deer neck
add
Trinity
then
Baby Carrots (they are awesome with a neck roast)
Baby bella mushrooms
Minced Garlic and parsley
(Herb ideas: bay leaf, fresh thyme, or juniper(goes great with venison but haven't tried juniper with red wine before)
deglaze with 1/2 to a whole bottle red wine
add neck back in, add water up to mid point of neck; bring to boil; cover in the oven, cooking low and slow
Pull out when tender,
can thicken with a beurre manie or cornstarch if needed and serve over rice
It's like Coq au vin but with a deer neck
Posted on 12/1/11 at 2:35 pm to Martini
quote:
Martini
You wanna weigh in on the pit vs grill thread on the OT?
un hijack.
Posted on 12/1/11 at 2:38 pm to Ole Geauxt
quote:
just put on your cut offs, jock, shoulder pads, and your "cheap LSU jersey", and get with it...
With my black socks pulled up to my nipples.
Posted on 12/1/11 at 2:39 pm to Count Chocula
quote:
I shoot them in the neck... Maybe why I've never had a deer neck roast?
I shot this one in the tooth.
Posted on 12/1/11 at 2:39 pm to LSUTygerFan
quote:
You wanna weigh in on the pit vs grill thread on the OT?
I saw that. I'll be over there in a minute. I've got to go drop the kids off at the pool.
Posted on 12/1/11 at 7:40 pm to Martini
Cook it like a stew with turnips you wont be disappointed.
Posted on 12/1/11 at 10:21 pm to Martini
Had one cooked in a welding rod oven. Had onions and peppers. Served with jack millers and Evangeline Bread. Good stuff.
Posted on 12/2/11 at 8:20 pm to lsucm10
Got it thawed out in the fridge and will cook in morning for the game. Should I marinate or no or does it really matter since I'm eating ice cream and don't feel like moving.
Posted on 12/2/11 at 8:28 pm to Martini
Neck roast is my next to favorite cut of a deer after the backstrap. I usually take 2 or 3 extra deer a year just for their necks.
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