HOW TO COOK A DEER NECK ROAST RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

WHOLE VENISON NECK ROAST BBQ | MEATEATER COOK



Whole Venison Neck Roast BBQ | MeatEater Cook image

This neck roast bbq recipe is a great dish to make with a whole venison neck, or a 4-to-6 pound piece of elk or moose neck. Since the neck is a heavily used muscle it takes a lot of cooking to tenderize the meat. l have great luck using a slow cooker. After 6-8 hours, the meat can be pulled right...

Provided by Steven Rinella

Yield 8-10 (2 quarts of shredded meat). BBQ Sauce: makes 2 cups

Number Of Ingredients 25

4-to 6-pound neck, bone-in (use a whole venison neck or a 4-to 6-pound piece of an elk or moose neck)
Kosher salt
Freshly ground black pepper
3 tbsp. vegetable oil
2-3 qt. game stock or enriched stock (see below)
1/2-1 cup BBQ Sauce or store-bought BBQ sauce
Hamburger buns
BBQ Sauce
3 tbsp. vegetable oil
1 large onion, cut into 1/2-inch dice
4 cloves garlic, minced
1 cup ketchup
1/4 cup molasses
1 chipotle pepper in adobo sauce, chopped
1/4 cup apple cider vinegar
1 tsp. dry mustard
1 tsp. ground juniper berries
1/2 tsp. cumin
1/4 tsp. allspice
2 shakes Worcestershire sauce

Steps:

  • Enriched Stock
  • If you don’t have time to make your own stock from scratch. put in store-bought vegetable or chicken stock in a large pot on the stove, add an onion (peeled and cut in half), and some extra bones from the freezer (chicken wings, venison shank, etc).
  • Bring just to a boil, then lower to a simmer.
  • Skim off and discard any scum on the surface.
  • Add a bay leaf, a sprig of thyme or parsley stems if you have them.
  • Keep at a low simmer for several hours.
  • Skim off and discard the fat on the surface. Strain out the solids.
  • Use the stock immediately, or cool and freeze.
  • BBQ Sauce
  • This recipe comes from my buddy Chef Matt Weingarten, who tailored the sauce for the flavors of wild game. As you’ll see, making your own BBQ sauce is simple and can be well worth the effort.
  • In a 6-quart pot, heat the oil and cook the onions until translucent.
  • Add the garlic and cook for another minute.
  • Add the remaining ingredients and bring to a boil over medium heat and then reduce the heat to low.
  • Simmer for about 20 minutes. until the sauce flavors have come together.
  • Cool and store in the refrigerator.
  • BBQ Roast
  • Bring the neck to room temperature. Season liberally with salt and pepper all over.
  • Heat a large sauté pan or roasting pan over medium-high heat. Add the oil. When the oil shimmers, swirl the pan to coat well. Sear the neck until it’s browned on all sides.
  • Put the browned neck in a 6-quart slow cooker. Add enough stock just to cover the neck.
  • Cover, set the slow cooker on low, and cook for a minimum of 6-8 hours, until fork tender. (Alternatively, use a 6-to 8-quart Dutch oven, and cook in a 300° oven for 6-8 hours.)
  • Keep checking to be sure it’s covered with liquid at all times. You’ll know it’s done when it flakes into really nice pieces.
  • Remove the meat from the liquid and start shredding. (Don’t throw away the extra cooking liquid. Use the excess liquid like stock.)
  • The meat should shred like pulled pork. Toss with BBQ sauce and serve in soft hamburger buns with sliced pickles and potato chips on the side. A couple of spoonfuls of coleslaw on top of the meat is a great addition.
  • Alternatively, you can store the meat in the fridge for up to 1 week or in the freezer for up to 1 month.
  • Leftovers
  • Leftover shredded meat without the BBQ sauce can be tossed into a simple tomato sauce to make a convenient and tasty ragu for pasta dishes.

BONE-IN BLADE VENISON ROAST | MEATEATER COOK



Bone-In Blade Venison Roast | MeatEater Cook image

Years ago, my brother Danny perfected this bone-in blade venison roast recipe while working with a moose shoulder. I’ve since used it for everything from whitetail to black bear. As you’ll see, it proves that there’s no need to grind all your big game shoulders into burger meat. Handled properly...

Provided by Steven Rinella

Yield 6

Number Of Ingredients 18

1 blade roast, bone-in, 3-4 pounds (from deer, elk, caribou, or moose shoulder)
Kosher salt
Freshly ground pepper
2 tbsp. vegetable oil
2 tbsp. unsalted butter
1 onion, cut into 1/4-inch dice
12 cloves garlic
2 quarts game stock (or enriched stock)
1/4 cup dry white or red wine
2-3 sprigs fresh thyme or oregano
1 bay leaf
2 sweet potatoes, peeled and sliced into half-moons about 1/2 inch thick
6 ounces whole baby carrots or 2 large carrots, peeled and cut into 2-inch pieces
2 stalks celery, cut into 2-inch dice
1 pound russet potatoes (1-2 potatoes) cut into 1/2-inch dice

Steps:

  • Preheat oven to 300°. Season the roast liberally with salt and pepper on all sides
  • Heat a heavy-bottomed 6-to 8-quart Dutch oven over medium-high heat. Add the oil. When the oil begins to shimmer, add the butter; it will bubble up. When the bubbles subside, add the roast and sear until dark brown. Flip the roast and sear the other side
  • Remove the roast to a plate. Drain any excess fat from the bottom of the pan.
  • Add the onion and cook until translucent and beginning to brown, about 5 minutes.
  • Add the garlic and cook for 2-3 minutes, letting them get a little color on them.
  • Loosen the brown bits on the bottom of the pot with a splash of stock, water, or wine. Use a wooden spoon to scrape up the bits; they’ll add tons of flavor to your sauce.
  • Return the meat to the pot and add the rest of the stock and the wine; it should reach about three-quarters of the way up the sides of the roast.
  • Toss in the thyme and bay leaf. Bring the pot to a boil, then cover and transfer to the oven.
  • Cook in the oven for 2-1/2  hours, checking occasionally to be sure that there is still enough liquid; add more if not. If the top of the roast becomes dry, flip it over and continue cooking.
  • After 2-1/2 hours, check the roast. The meat should be close to tender. Add the sweet potatoes, carrots, celery, and potatoes and cook until the vegetables are soft and the meat is fork-tender, 15-20 minutes more.
  • Remove meat from the liquid. Slice into large pieces and divide among dinner plates.
  • Use a slotted spoon to scoop up the vegetables from the liquid and serve them on the side. Top the meat with a little of the cooking liquid. Delicious with pieces of buttered baguette.
  • Don’t throw away the extra cooking liquid—it’s like liquid gold! Save it for soup, pasta sauce, or stock.

VENISON ROAST RECIPE | HOW TO SLOW COOK DEER ROAST (CROCKP…
Oct 28, 2021 · When you have a roast, especially if it’s from the shoulder or neck, it has lots of connective tissue. If cooked improperly, the connective tissue remains rubbery and unpleasant. In comparison, if cooked appropriately, venison roast …
From missallieskitchen.com
See details


VENISON ROAST RECIPES - DEER ROAST RECIPES | HANK SHAW
In general, how you cook a leg of venison depends on the leg — and the animal. A shoulder roast or a neck roast needs to be cooked like a pot roast. Definitely slow cooker or Dutch oven. Slow and low, then pull the meat apart, ideally off the bones. Hind leg deer …
From honest-food.net
See details


VENISON NECK ROAST - BINKY'S CULINARY CARNIVAL
Jan 18, 2019 · 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. The beauty of making the venison neck roast is that it is very versatile! You could make a traditional pot roast…
From binkysculinarycarnival.com
See details


VENISON - MULTITUDE OF RECIPES TO COOK VENISON EXACTY HOW ...
Take one average Deer Roast, soak in salt water if preferred. Add to Crock pot, season with salt and pepper. Add sliced onions and green peppers. Pour in one large bottle of Catalina Dressing. Cook on low for 6-8 hours until meat is falling off the bone. Great on burger buns. Jennifer’s Minnesota Valley Ranch Venison Roast
From venison.com
See details


5 WAYS TO COOK VENISON (DEER MEAT) - WIKIHOW
Apr 08, 2021 · After cleaning up your roast by trimming it of fat, silverskin, and connective tissue, make several slits into the meat, about an inch wide and two inches deep. Make 10 or 12 cuts all over the surface of the meat. Stuffing the roast …
From wikihow.com
See details


THE BEST WAYS TO COOK EVERY CUT OF VENISON
Oct 05, 2021 · The neck is a giant pain in the ass. It is possible, with a lot of practice to de-bone the neck and make a beautiful neck roast. You could also make a bone-in neck roast. Or you could do what most people do, and cut as much away from the bone as possible and grind it all up. Deboning a neck …
From outdoorlife.com
See details


DEER ON A TRAEGER: THE 4 BEST WAYS TO COOK DEER MEAT ON A ...
When cooking a deer shoulder or a neck roast, set the temperature of your Traeger to 225°F and slowly cook the meat. Wrap the meat in foil halfway through the cook, and remove approximately after 7 to 8 hours total cook …
From meatsmokinghq.com
See details


HOW TO COOK TENDER ROAST BEEF | OUR EVERYDAY LIFE
Roast beef is a hands off meal because it takes little preparation and needs to cook for hours to be tender. The best way to make the roast beef as tender as possible is to cook it under steam. The …
From oureverydaylife.com
See details


HOW TO COOK TENDER ROAST BEEF | OUR EVERYDAY LIFE
Roast beef is a hands off meal because it takes little preparation and needs to cook for hours to be tender. The best way to make the roast beef as tender as possible is to cook it under steam. The …
From oureverydaylife.com
See details


HOW TO COOK VENISON - COOKING DEER MEAT | HANK SHAW
Oct 04, 2021 · The front of a deer or similar creature features the shoulders, front shanks, neck, head and tongue. With the exception of the aforementioned flat iron steak, and the “whistlers” on a …
From honest-food.net
See details


4 DEER RECIPES TO DIE FOR | GRAND VIEW OUTDOORS
Jul 07, 2020 · Serve with a nice dry red wine (Merlot, Burgundy, cabernet sauvignon), and toast the meal to the late A.J. McClane (angling and cook book author, and bonafide gourmet), who devised the recipe at least 40 years ago. A.J. was a close family friend, and made this meal often with deer…
From grandviewoutdoors.com
See details


VENISON (DEER, ELK, ANTELOPE, MOOSE) SHOULDER ROAST - THE ...
Oct 02, 2017 · Here’s my take on cooking antlered game shoulder and neck roasts. It’s not an exact method and do keep in mind if the meat doesn’t fall off the bone, keep cooking and make sure you’ve …
From sportingchef.com
See details


HOW TO COOK AN 8- TO 10-POUND BEEF TENDERLOIN | OUR ...
Simple cooking methods are best; elaborate sauces and rubs obscure the natural, mild flavor of the beef. Remove the roast from the refrigerator about 1 hour ahead of time. The meat will cook …
From oureverydaylife.com
See details


CUTS OF VENISON, EXPLAINED - NORTH AMERICAN WHITETAIL
Nov 04, 2020 · Or try the pulled meat on top of pizza, in pasta sauces or in hand pies. You can also cut off the entire neck, bone-in, and braise it to make pot roast over mashed potatoes. The most ideal cut of meat for slow cooking requires connective tissue – venison neck provides that. Recipes for Venison Neck: Cajun Smoked Venison Neck
From northamericanwhitetail.com
See details


PRIME RIB ROAST BRINE RECIPE - ALL INFORMATION ABOUT ...
Herb-Brined Pork Prime Rib Roast Recipe - Food.com best www.food.com. For brine: Combine 1 quart water and all remaining ingredients in medium saucepan.Bring to boil, stirring until …
From therecipes.info
See details


EASY HIGH-HEAT ROAST TURKEY WITH GRAVY - ONCE UPON A CHEF
Cook until very soft and translucent, about 15 minutes. Do not brown. Add the flour. Whisk and cook for 2 to 3 minutes, stirring occasionally. Whisk in the turkey dripping-chicken broth mixture and Cognac and cook…
From onceuponachef.com
See details


HOW TO COOK AN OLD ROOSTER OR HEN - THE PRAIRIE HOMESTEAD
Jul 30, 2014 · Actually, the odd colour is correct if you follow traditional French recipes, such as Coq au Vin. But if you do decide to make a gourmet dinner from your old chicken, just be aware that you need to cook for much longer than most recipes …
From theprairiehomestead.com
See details


SHARK MEAT, BUY SHARK MEAT, SHARK MEAT PRICE, BEST SHARK ...
Several sharks are fished for human consumption since 4 th Century, such as Mako shark and Thresher shark. Shark meat is popular in Asia, where it is often consumed dried, smoked, or salted. …
From exoticmeatmarkets.com
See details


RECIPE ARE PERFECTS – FREE DAILY RECIPES
Nov 17, 2021 · Take heart from this because the very best have bad days when it comes to cooking. There are lots of people who cook for different reasons. Some cook as a way to consume and survive although some cook since they actually like the whole process of cooking. Some cook through the times of emotional trauma among many others cook …
From reciperfects.com
See details


SQUIRREL MEAT
Exotic Meat Market offers Alligator, Antelope, Venison, Elk, Armadillo, Python, Rattlesnake, Bear, Coyote, Bobcat, …
From exoticmeatmarkets.com
See details


RECIPES | BAD BYRON'S SPECIALTY FOOD PRODUCTS, INC.
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add beef and sausage and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili …
From buttrub.com
See details


BEEF STRIP LOIN- GRILLED OR ROASTED TO PERFECTION - BINKY ...
Nov 09, 2020 · Reduce heat to 325°F. Roast for another 40-50 minutes, depending on desired doneness and size of roast. Check temperature with a thermometer. Remove 10°F below desired doneness temperature. Let rest 30 minutes before slicing. Beef doneness temperature. Cook …
From binkysculinarycarnival.com
See details


RECIPE ARE PERFECTS – FREE DAILY RECIPES
Nov 17, 2021 · Take heart from this because the very best have bad days when it comes to cooking. There are lots of people who cook for different reasons. Some cook as a way to consume and survive although some cook since they actually like the whole process of cooking. Some cook through the times of emotional trauma among many others cook …
From reciperfects.com
See details


SQUIRREL MEAT
Exotic Meat Market offers Alligator, Antelope, Venison, Elk, Armadillo, Python, Rattlesnake, Bear, Coyote, Bobcat, …
From exoticmeatmarkets.com
See details


RECIPES | BAD BYRON'S SPECIALTY FOOD PRODUCTS, INC.
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add beef and sausage and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili …
From buttrub.com
See details


BEEF STRIP LOIN- GRILLED OR ROASTED TO PERFECTION - BINKY ...
Nov 09, 2020 · Reduce heat to 325°F. Roast for another 40-50 minutes, depending on desired doneness and size of roast. Check temperature with a thermometer. Remove 10°F below desired doneness temperature. Let rest 30 minutes before slicing. Beef doneness temperature. Cook …
From binkysculinarycarnival.com
See details


DUCK DE MARIETTA (THE BEST SLOW ROAST DUCK) - OMNIVORE'S ...
Mar 14, 2016 · The best slow roast duck. This recipe was originally shared by the chef of a hotel restaurant in Marietta, Ohio. According to Saint Phlip, it’s the tastiest duck she’s ever tried. To cook the duck, you stuff it with several citrus fruits, then roast it at a very low temperature (95 to 120 C / 200 to 250 F). It requires a long, slow roast.
From omnivorescookbook.com
See details


ALL ABOUT THE DIFFERENT VENISON CUTS FOR COOKING WITH ...
Another thing to point out with this cut is if you use shoulder cuts from a young deer you can also roast or quick fry it too. 4. Neck. The neck is good for mincing and using as mince meat. Again, with young deer …
From downfieldfarm.com
See details


NEW RECIPES | COOKS.COM
2 days ago · Recently submitted and approved recipes appear on this page. Dust off your old recipe file and share your favorite recipes by clicking on the Add Recipe link at the top of each page.. This list is generated every few minutes, so check back often to get the latest recipes.
From cooks.com
See details


THE PROJECT GUTENBERG EBOOK OF THE WHITE HOUSE COOKBOOK ...
No. 6. Breast, used for roast, baked dishes, stews, chops. No. 7. Neck or scrag-end, used for cutlets, stews and meat-pies. NOTE.—A saddle of muton or double loin is two loins cut off before …
From gutenberg.org
See details


MICHELIN STAR RECIPES - GREAT BRITISH CHEFS
The Michelin guide is considered by many to be the ultimate restaurant guide and many an hour has been spent debating whether a restaurant does or does not deserve a Michelin star. Many of the chefs featured on our site have won a Michelin star and so we have collected together some of their standout Michelin star recipes.
From greatbritishchefs.com
See details


LEARN THE DIFFERENCE BETWEEN LAMB AND MUTTON
Sep 17, 2020 · Lamb . Lamb is a sheep that is typically less than 1 year old. There is little fat on lamb, and the meat can vary in color from a tender pink to a pale red. Lamb less than 3 months of age is …
From thespruceeats.com
See details


13 BEST MEATS TO SMOKE AT YOUR NEXT BBQ (INFOGRAPHIC)
Aug 12, 2020 · Prepare them by removing the gizzards and neck, and brine for one hour per pound. Then season with a rub before putting in the smoker. Thanks for their small size, whole hens tend to take far less time to smoke than other meats on this list, so try to cook …
From theonlinegrill.com
See details


THE FOOD TIMELINE--PRESIDENTS FOOD FAVORITES
---The First Ladies Cook Book: Favorite Recipes of All the Presidents of the United States, Margaret Brown Klapthor [Parents Magazine Enterprises:New York]1982 revised edition (p. 104-105) [NOTE: Recipes …
From foodtimeline.org
See details


HOME - FIVESTAR RANGE
Having a FiveStar range has inspired me to cook more often and try more involved recipes. Preparing many dishes at one time, like at Thanksgiving, is a breeze. I have great control with the gas burners from simmer to a hard boil. With the 48″ range, there is room for more than one cook…
From fivestarrange.com
See details


DIAGRAM OF HOW TO BUTCHER A BEEF COW - HUBPAGES
Feb 17, 2021 · 11,12 - Front and rear shank - After marinating, cook the meat at 325 degrees, until it begins to bubble. Following this, simmer for 1 hour. Add vegetables. Cover and simmer for 1 1/4 …
From discover.hubpages.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »