Venison Porketta roasting

YORNOC · November 27, 2015, 11:14:00 AM

That big neck gave us four nice porketta spiced roasts. Cooking the first one up today....the house should smell fantastic in about an hour.....

November 27, 2015, 11:22:00 AM

OK, I'll bite! You need to enlighten us as to what a porketta spiced roast is, and how it is prepared?

Congrats on your buck!

Bisch

YORNOC · November 27, 2015, 11:33:00 AM

Porketta is an Italian based recipe for a pork roast.
The spice mix has a lot of fennel and garlic along with endless other spices as each person adapts the recipe to their own liking, it just overflows with flavors and smells.
When you cut the neck up, it lays flat. You rub this seasoning heavily into the meat and then roll it up and tie it. We then cut this one into 4 sections. The porketta spices can be smelled throughout the garage where my freezer is, it is that strong.
You then slow cook the meat until it falls apart. No slicing, you break it up and scoop it out.
I like potatos, carrots, turnip, garlic and onion cooked with it.
The whole damn neighborhood gets enveloped by the smell. So good.

Biathlonman · November 27, 2015, 11:49:00 AM

On the butchery side, do you essentially butterfly it pulling the wind pipe and spine?

YORNOC · November 27, 2015, 11:50:00 AM

Yes, so it lays flat. Boneless....

Fattony77 · November 27, 2015, 12:21:00 PM

Sounds pretty dang good, David! Don't forget to post the "after" pics, too! (After cooking, that is, not after eating. Lol)

November 27, 2015, 12:52:00 PM

Thanks!

Bisch

Matty · November 27, 2015, 03:58:00 PM

QuoteOriginally posted by Fattony77:
Sounds pretty dang good, David! Don't forget to post the "after" pics, too! (After cooking, that is, not after eating. Lol)

I was gonna say! I think that's just an empty plate! Sounds good either way!

drewsbow · November 27, 2015, 05:03:00 PM

we have the same thing cooking right now , good choice

YORNOC · November 27, 2015, 06:28:00 PM

MMMMMMMMM, smells good in here.
Anybody in the area want to swing by?

November 27, 2015, 06:35:00 PM

Well, you got me motivated, so I spiced up a ham off of the small sow I shot on Monday. It is in the oven in its RC Cola bath, and our house is smelling pretty dang good too!

Thanks for the in incentive!

Bisch

YORNOC · November 27, 2015, 08:30:00 PM

Okay, this is but a partial serving plate of it, but here it is. The best part was watching my daughter just keep picking at the meat long after the meal was over! She is taking some back to Ithaca College tomorrow to share with her friends.

Carpdaddy · November 27, 2015, 08:49:00 PM

That looks good enough to eat!

Msturm · November 27, 2015, 08:55:00 PM

Thanks for the great idea!

I always stew my neck meat. I have a new recipe to try.

How slow and low do you cook it?

dirtguy · November 27, 2015, 10:09:00 PM

Any leftovers?

YORNOC · November 28, 2015, 08:52:00 AM

QuoteOriginally posted by Msturm:
Thanks for the great idea!

I always stew my neck meat. I have a new recipe to try.

How slow and low do you cook it?

I put the crock pot on high (which is still kinda low), add a box of beef stock and cook for about 8 hours. Cook meat first for a few hours, add taters and stuff after that. Add a little red wine mid way.

maineac · December 01, 2015, 05:59:00 PM

Looked fantastic! Marsha is looking for a recipe for the spice combo. Now I just have to get a buck with a big neck.

DennyK · December 01, 2015, 06:56:00 PM

Outstanding meal Dave. We had venison football roasts in the slow cooker this past weekend. The house smelled fantastic and no leftovers.

Denny

Cyclic-Rivers · December 01, 2015, 07:14:00 PM

Looks Great!

2nocks · December 01, 2015, 08:56:00 PM

looks awesome. I was out of town or I might have had to take you up on that offer!