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Author Topic: Neck Roast Recipe  (Read 772 times)

Offline tracker12

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Neck Roast Recipe
« on: December 29, 2015, 09:21:00 AM »
This is the time of the year that I fill up the freezer with a few doe.  I usually just bone out the neck meat but really fill like I am wasting meat and thinking there is a better way.  Anyone have any good neck roast recipes.
T ZZZZ

Offline ed cowden

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Re: Neck Roast Recipe
« Reply #1 on: January 04, 2016, 10:45:00 AM »
The neck is the best. I tell people that want to give me deer that I want the neck. The Ox tail is the other end that I like best on beef. Just don't dry it out or over cook.

Offline kill shot

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Re: Neck Roast Recipe
« Reply #2 on: March 01, 2016, 05:00:00 PM »
Ox tail stew. I love it. And an old german woman we once new made "saur braton" and it was great.

Offline DHOWARD

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Re: Neck Roast Recipe
« Reply #3 on: March 01, 2016, 10:42:00 PM »
My favorite neck roast = crockpot roast
Put your crockpot on high heat
Add the following ingredients:
1) Neck Roast rubbed down with olive oil
(With or Without bone in)
1) large onion quarterd and separated
1) cup baby carrots
2) cups halved new potatoes
1/2) cup button mushrooms
1) package Lipton onion soup mix
1) can cream of mushroom soup
3) tablespoons soy sauce
1/2) tablespoon black pepper
Cook for for 8hours and Enjoy
Bob Lee Heavyweight Recurve 60" 45#@28"
Bob Lee Exotic Signature Long Bow 62" 49"@28"

Offline frank bullitt

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Re: Neck Roast Recipe
« Reply #4 on: April 07, 2016, 03:26:00 PM »
The one I did this past fall.
Season and brown in veg. oil.
Put in pressure cooker with the normal root veggies, chicken broth,couple beef boulian cubes and a cup of brew!

Also thru in an old squirrel and cooked it all up.  My son and I tore it up,  ummmm!

Offline DennyK

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Re: Neck Roast Recipe
« Reply #5 on: April 08, 2016, 01:51:00 PM »
DHOWARD, Thanks I'll be giving your recipie a try.

Denny

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Jeremiah 29:11 For I know the thoughts that I think toward you, saith the LORD, thoughts of peace, and not of evil, to give you a future and a hope.

Offline Greg_M

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Re: Neck Roast Recipe
« Reply #6 on: April 16, 2016, 09:17:00 PM »
So you have some options:

 

This might be the best food I've ever eaten!

Offline Matt E

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Re: Neck Roast Recipe
« Reply #7 on: May 09, 2016, 05:21:00 PM »
I glad to see someone besides Myself loves the neck.You don't need anything other than salt and pepper as far as I am concerned.

Offline calgarychef

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Re: Neck Roast Recipe
« Reply #8 on: July 02, 2016, 10:34:00 AM »
Neck meat is full of collagen and it makes the best stew of any of the meat.  If you don't like stew:

-roll it and tie it.
- put it in a big Dutch oven with enough water to float it
- throw in 1/4 cup of Montreal steak spice or some beef base.
- pop it in the oven @ 350 F, if you're fog convection use it
- let it cook until the top is nicely browned then turn it bottoms to top
-cook it until browned again
- repeat until it's tender, and add more water (wine?) u ti it's tender

Remove the meat, strain the liquid and make it into gravy.

I use this "open roaster" method on all tougher cuts now, it's easy and produces great results

Offline Dave Bulla

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Re: Neck Roast Recipe
« Reply #9 on: August 21, 2016, 04:25:00 PM »
Another neck lover.

We do ours just like a chuck roast but have several variations.

Season the outside with at least salt and pepper. You can also use some onion powder, garlic powder, Mrs Dash etc. Use all or any, doesn't matter a lot.  Better to err on the light side than over season in my opinion.

We cook ours in a cast iron dutch oven but you can use a regular pot if it's all you have. Heat the pot on the stove, add some cooking oil and sear the neck roast on all sides to brown nicely.

Add enough water to almost cover the meat. Also add at least one large onion, chopped. Add one to two whole bay leaves and about a pound of mushrooms. One of those square boxes they come in from the store is about right. I like mine just quartered or cut in half unless they are pretty big.

Cover and simmer on low for about 3 to 4 hours. Note: time till done varies a fair bit because the size of a neck can vary greatly. The neck from a yearling doe won't be any bigger than your arm, an adult doe about twice that size and a big buck can be downright huge. The time given above is about typical for an adult doe neck. You should not be able to pick it out of the pot whole. If it's not falling off the bone, it's not done. Oh, be sure to peak in now and then to check the water level. It will reduce down and the flavor concentrates amazingly BUT you don't want it to cook dry. Also, if you need to add water, only add to about an inch deep so you don't dilute the broth too much.

Now, at this point, you can go in several directions.

First, you can lift all the meat out onto a platter, spoon the mushrooms over the top and make gravy with the broth.  Add home made mashed potatoes and a vegetable of your choice and you have my mother's classic Sunday dinner.

For those who like their potatoes, carrots celery and such with a roast, when the meat is starting to look done, add all those things into the pot and cook until tender. Serve it all up on a platter and again, make gravy with the broth.

Last, and one of my favorites, keep the water level a bit closer to where it started so you have extra broth. When you get to the point that the meat is falling off the bone, pull it all out and add about a half cup of barley to the broth. You can use regular or quick style but the regular takes close to an hour to cook. If you use regular, let simmer about a half hour before proceeding. Chop about 2 stalks of celery and about 3 carrots and 2 to 4 potatoes depending on size. Or, we mostly just use the baby carrots sold already peeled and put in about a bag full.

Taste the broth and if it's at all weak,add some beef bouillon. Tip :  use the paste type in a jar, not the salty little cubes. The paste is way better. I believe the brand we like is called "better than bouillon".

Second tip, if you know you will be going this route, a bit of extra onion makes a good soup.

So, most likely you have a pretty large pile of meat at this point. Add back in whatever amount you want for the stew and save the rest to eat like a chuck roast. This meat is also great for making authentic tacos or tamales.

Pair the stew with a loaf of fresh, home made bread with butter and jelly....Mmmmmmm!

Oh, one last option, when nearly done, you can transfer everything to a foil roasting pan and place it in your smoker with wood of your choice. Be sure to use enough broth to almost cover the meat. I sometimes add some quartered apples. Smoke uncovered stirring about every 15 to 20 minutes until desired smoke flavor is reached. Shred like pulled pork and serve the same way with sauce of your choice.

This is about the only way I know to get really moist BBQ venison.
Dave


I've come to believe that the keys to shooting well for me are good form, trusting the bow to do all the work, and having the confidence in the bow and myself to remain motionless and relaxed at release until the arrow hits the mark.

Offline Krex1010

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Re: Neck Roast Recipe
« Reply #10 on: October 22, 2016, 12:25:00 PM »
Pepper stout beef! It's a beef chuck roast recipe but can easily be adapted to venison.  Google it and you'll find plenty of info, ridiculously good stuff!
"You can't cheat the mountain pilgrim"

Offline tracker12

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Re: Neck Roast Recipe
« Reply #11 on: March 20, 2017, 09:37:00 PM »
DHOWARD
It was great thanks.
T ZZZZ

Offline zwickey2bl

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Re: Neck Roast Recipe
« Reply #12 on: December 08, 2017, 11:50:00 PM »
IMO the neck is the best meat on the whole deer, with the possible exception of the little inside ternderloins. I cooked a neck roast last weekend, made it into a stew, and it was fabulous.

I cooked the neck, bone in, in an electric roasting pan with salt, pepper, salt, sliced onions, sliced apples, and some Moore's marinade. After cooling, I deboned the meat and put it in a big stew post with potatoes, carrots, onions, and two beef bullion cubes. After that all simmered for a while I added frozen white corn and a package of frozen kale. I made a roux with shortening and flour and some Tony's Cajun seasoning to thicken it just a bit. I think it was the best venison stew I've ever eaten, if I did make it myself.

Offline DHOWARD

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Re: Neck Roast Recipe
« Reply #13 on: December 13, 2017, 07:28:00 PM »
Quote
Originally posted by tracker12:
DHOWARD
It was great thanks.
Glad you enjoyed it..  I just put one in the freezer 2 weeks ago.  Unfortunately it was not with my bow.  But at least it was a nice buck my son took with a boom stick.
Bob Lee Heavyweight Recurve 60" 45#@28"
Bob Lee Exotic Signature Long Bow 62" 49"@28"

Offline Cyclic-Rivers

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Re: Neck Roast Recipe
« Reply #14 on: February 10, 2018, 08:57:00 AM »
The last time I cooked the neck in the crock pot, it was very tallowy and although the flavor and texture was good, the tallow in my mouth was very undesirable.  

do the above recipes, reduce this?  I would rather cook the neck instead of making hamburger out of it.
Relax,

You'll live longer!

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Wisconsin Traditional Archers


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