HOW TO COOK A DEER ROAST RECIPES

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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.

THE ONLY VENISON BRINE RECIPE YOU NEED | MEATEATER COOK



The Only Venison Brine Recipe You Need | MeatEater Cook image

Brining meat is a great way to infuse flavor and retain moisture when cooking. It also tenderizes any cuts of the animal that are typically tough. This is a classic Italian-inspired brine that can be used for many types of preparations and can also be reduced and used in sauces. You can refrigerate...

Provided by Rick Matney

Number Of Ingredients 14

1 large elk top round or 2 deer top rounds (approximately 6 pounds)
1 gal. water
2 tbsp. salt
2 tbsp. Better Than Beef Bullion or 4 cubes beef bullion + 1 tbsp. sugar
8 garlic cloves, smashed to release oils
6 sprigs fresh oregano
6 fresh sage leaves
6 sprigs of fresh thyme
6 fresh basil leaves
2 stalks of celery, coarsely chopped
¼ onion coarsely chopped and layers separated

Steps:

  • In a large pot, add the water and all the ingredients for the brine, and heat over medium-high heat. Bring the mix to a boil then reduce to a simmer for 15 minutes.
  • Remove the pot from the heat and allow it to cool.
  • After the brine has cooled, gently drop the meat into the pot to brine in a cool place for 24 to 48 hours. If you have a garage that maintains a temperature of 35 to 45°F, you can place the pot there. You can also remove a shelf in your refrigerator to accommodate the pot.
  • After the meat has brined for a day or two, it is ready to either sous vide or smoke on a pellet grill.
  • Sous Vide
  • Pull the roast from the brine and pat it dry with paper towels.
  • Place the roast in a large vacuum seal bag with 2 tablespoons of butter, remove all the air, and seal it with a vacuum sealer. You can also place the roast in a large zip-close bag with the 2 tablespoons of butter and seal it after removing as much air as possible. Be sure to double bag the zip-close bag in case of a leak.
  • Place the sealed bag in a water bath, set the sous vide to 130°F, and cook for 12 hours.
  • Oven, Barbecue, or Pellet Smoker
  • Pull the roast from the brine and pat it dry with paper towels.
  • Heat the oven, barbecue, or pellet smoker to 350°F.
  • While cooking the roast with one of these methods, you will want to catch and reserve any liquid or fat that cooks out of the meat. To do this, place a metal drying rack over a large 9-by-13 lipped cooking tray, and fill it half way up with the leftover brine. The pan of brine will catch all the juices that cook out of the meat. It is necessary to add the brine to the tray before it is placed in the heat so that the drippings don’t dry out at the bottom of the tray in the heat.
  • Cook the roast until it reaches an internal temperature of 125°F. The cook time will vary depending on the size of your roast.

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