Deer Neck Roast

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Give me some help.

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dont need it, you got it pat.
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.

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.

A crock pot is a neck roast's best friend. Ate neck roast 2 nights ago and damnit it was tender.

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

Cook it like a stew with turnips you wont be disappointed.

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.