NECK ROAST RECIPE RECIPES
WHOLE VENISON NECK ROAST BBQ | MEATEATER COOK
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
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.
GORDON'S CHRISTMAS ROAST GOOSE RECIPE | BBC GOOD FOOD
Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months
Provided by Gordon Ramsay
Categories Dinner
Total Time 4 hours 5 minutes
Prep Time 35 minutes
Cook Time 3 hours 30 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.
- If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little – this helps the bird cook better.
- Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
- Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.
- Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
- Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.
- Heat oven to 240C/fan 220C/gas 9.
- If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
- Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.
- Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.
- Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat – save this for the potatoes and other veg.
- At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.
Nutrition Facts : Calories 800 calories, FatContent 55 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 4 grams sugar, ProteinContent 72 grams protein, SodiumContent 1.7 milligram of sodium
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Total Time 3 hours 30 minutes
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From bbcgoodfood.com
Total Time 3 hours 30 minutes
Category Dinner
Calories 623 calories per serving
- Put the turkey on a platter, then serve with the gravy and other trimmings of your choice.
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CRISP ROAST DUCK RECIPE RECIPE | EPICURIOUS
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin—the best of both textures. This duck is delicious with the plum applesauce.
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Reviews 3.6
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- Roast duck, breast side up, 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 45 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2¼ hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan.
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SIMPLE ROAST TURKEY RECIPE - NYT COOKING
For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don’t baste your turkey, you’ll get crisp skin without constantly opening the oven.
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Reviews 5
Total Time 3 hours 30 minutes
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Reviews 5
Total Time 3 hours 30 minutes
Cuisine american
- Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
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WHOLE ROAST SUCKLING PIG RECIPE - NYT COOKING
A whole roast suckling pig is quite special. No other feast food of the holiday season cooks so easily, and presents so majestically. With its mahogany, crisp skin and its sticky-tender meat, people thrill to be at the party where this is on the buffet. Measure your oven, and be firm with your butcher about the pig’s size, so you can be sure it will fit — most home ovens can easily accommodate a 20-pounder. Then, just give the pig the time it needs in a low and slow oven for its meat to reach its signature tender, succulent perfection, while you clean the house or do whatever it is you do before a special party. For the last 30 minutes, ramp the heat of the oven all the way up to get that insanely delicious crackling skin.
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Reviews 4
Total Time 6 hours
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- Remove the potato, and replace it with the apple. Transfer the pig to a large platter; nestle big bouquets of herbs around the pig as garnish. Save pan juices, and use for napping over the pulled meat when serving.
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ROAST NECK OF LAMB FILLET RECIPE - REDONLINE.CO.UK
This lamb recipe is the perfect thing to try for Sunday lunch.
From redonline.co.uk
Total Time 30 minutes
Category dinner party, dinner
From redonline.co.uk
Total Time 30 minutes
Category dinner party, dinner
- Preheat the oven to 220°C/425°F/gas mark 7. Rub the fillets with the garlic paste and three tablespoons of the oil, and grind over some pepper. Heat an ovenproof frying pan or griddle pan over a high heat and, when it is hot, pour in the rest of the oil and add the fillets to sear on all sides this will take around four minutes. Squeeze a little lemon over the meat and then add all the slices to the pan. Scatter with the lemon thyme and chilli flakes. Put into the oven to roast for 15 minutes. Scatter the capers and pine nuts over the meat and continue roasting for five minutes. Poke the meat it should still feel a little bouncy. Rigid meat is overcooked. Lift out of the oven and leave to rest for 10 minutes.
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Who says you need to wait until Thanksgiving for a Roast Turkey? Our juicy turkey recipe is a must! Make this meal for celebratory dinners or when you just want a good, old-fashioned homecooked meal. We get it; the idea of cooking a turkey in the oven can be intimidating. But trust us, it's easier than you may think, and we're here to walk you through every step. Our moist turkey recipe is so good; you may just be on "turkey duty" this Thanksgiving. Now, all that's left to do is add a few of your favorite sides, and dinner is served.
From bettycrocker.com
Reviews 4
Total Time 5 hours 30 minutes
Calories 345 per serving
From bettycrocker.com
Reviews 4
Total Time 5 hours 30 minutes
Calories 345 per serving
- Roast until the thermometer reads 165°F (for a whole turkey) and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read165°F. When the turkey is done, remove it from the oven and let it stand for 15 minutes for easiest carving. Keep turkey covered with aluminum foil so it will stay warm.
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THE SIMPLEST ROAST TURKEY RECIPE RECIPE | EPICURIOUS
You'll rejoice as white and dark meat alike come out juicy and tender in a bird you can set and forget—and then enjoy.
From epicurious.com
Reviews 3.9
Total Time 3 hours
From epicurious.com
Reviews 3.9
Total Time 3 hours
- Carefully tilt turkey so juices from inside large cavity run into roasting pan. Transfer turkey to a platter (do not clean roasting pan) and let stand 30 minutes (temperature of thigh meat will rise to 180°F). Cut off and discard string from turkey. VARTIATIONS: For a stuffed turkey: Twelve cups of stuffing will fill both cavities and leave you extra to bake separately. Just before roasting, spoon room-temperature stuffing loosely (stuffing expands as it cooks) into the neck (smaller) cavity. Fold the neck skin underneath the body and secure with a small metal skewer. Then loosely fill the body (larger) cavity, and tie drumsticks together. If you don't want any stuffing to spill out, cover the opening with a slice of fresh bread, tucking it inside the cavity before tying the drumsticks. Follow roasting directions above. (Timing for a stuffed bird may be slightly longer, but start checking the temperature at 1¾ hours.) Immediately transfer stuffing from body cavity to a shallow baking dish (separate from one for stuffing baked outside the turkey). Take temperature of stuffing in neck cavity and if less than 165°F, add it to the baking dish. Bake (covered for a moist stuffing or uncovered for a crisp top) until it reaches a minimum of 165°F. This can take 20 to 45 minutes, depending on the temperature of the oven, which you may have lowered to reheat side dishes. For a roast turkey breast: The same method used above can be applied to a whole turkey breast (instead of the entire bird). For a 6- to 8-pound breast (with skin and bone), reduce amount of salt to 1½ teaspoons and pepper to ¾ teaspoon. Use a V-rack instead of a flat rack. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted in thickest part of each breast half (close to but not touching bone) registers 170°F, about 1 hour 10 minutes to 1½ hours. Let stand 30 minutes (temperature in breast will rise to between 175°F and 180°F). (For a grilled turkey option, see Grilled Whole Turkey.)
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ROAST NECK OF LAMB FILLET RECIPE - REDONLINE.CO.UK
This lamb recipe is the perfect thing to try for Sunday lunch.
From redonline.co.uk
Total Time 30 minutes
Category dinner party, dinner
From redonline.co.uk
Total Time 30 minutes
Category dinner party, dinner
- Preheat the oven to 220°C/425°F/gas mark 7. Rub the fillets with the garlic paste and three tablespoons of the oil, and grind over some pepper. Heat an ovenproof frying pan or griddle pan over a high heat and, when it is hot, pour in the rest of the oil and add the fillets to sear on all sides this will take around four minutes. Squeeze a little lemon over the meat and then add all the slices to the pan. Scatter with the lemon thyme and chilli flakes. Put into the oven to roast for 15 minutes. Scatter the capers and pine nuts over the meat and continue roasting for five minutes. Poke the meat it should still feel a little bouncy. Rigid meat is overcooked. Lift out of the oven and leave to rest for 10 minutes.
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ROAST TURKEY RECIPE - BETTYCROCKER.COM
Who says you need to wait until Thanksgiving for a Roast Turkey? Our juicy turkey recipe is a must! Make this meal for celebratory dinners or when you just want a good, old-fashioned homecooked meal. We get it; the idea of cooking a turkey in the oven can be intimidating. But trust us, it's easier than you may think, and we're here to walk you through every step. Our moist turkey recipe is so good; you may just be on "turkey duty" this Thanksgiving. Now, all that's left to do is add a few of your favorite sides, and dinner is served.
From bettycrocker.com
Reviews 4
Total Time 5 hours 30 minutes
Calories 345 per serving
From bettycrocker.com
Reviews 4
Total Time 5 hours 30 minutes
Calories 345 per serving
- Roast until the thermometer reads 165°F (for a whole turkey) and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read165°F. When the turkey is done, remove it from the oven and let it stand for 15 minutes for easiest carving. Keep turkey covered with aluminum foil so it will stay warm.
See details
THE SIMPLEST ROAST TURKEY RECIPE RECIPE | EPICURIOUS
You'll rejoice as white and dark meat alike come out juicy and tender in a bird you can set and forget—and then enjoy.
From epicurious.com
Reviews 3.9
Total Time 3 hours
From epicurious.com
Reviews 3.9
Total Time 3 hours
- Carefully tilt turkey so juices from inside large cavity run into roasting pan. Transfer turkey to a platter (do not clean roasting pan) and let stand 30 minutes (temperature of thigh meat will rise to 180°F). Cut off and discard string from turkey. VARTIATIONS: For a stuffed turkey: Twelve cups of stuffing will fill both cavities and leave you extra to bake separately. Just before roasting, spoon room-temperature stuffing loosely (stuffing expands as it cooks) into the neck (smaller) cavity. Fold the neck skin underneath the body and secure with a small metal skewer. Then loosely fill the body (larger) cavity, and tie drumsticks together. If you don't want any stuffing to spill out, cover the opening with a slice of fresh bread, tucking it inside the cavity before tying the drumsticks. Follow roasting directions above. (Timing for a stuffed bird may be slightly longer, but start checking the temperature at 1¾ hours.) Immediately transfer stuffing from body cavity to a shallow baking dish (separate from one for stuffing baked outside the turkey). Take temperature of stuffing in neck cavity and if less than 165°F, add it to the baking dish. Bake (covered for a moist stuffing or uncovered for a crisp top) until it reaches a minimum of 165°F. This can take 20 to 45 minutes, depending on the temperature of the oven, which you may have lowered to reheat side dishes. For a roast turkey breast: The same method used above can be applied to a whole turkey breast (instead of the entire bird). For a 6- to 8-pound breast (with skin and bone), reduce amount of salt to 1½ teaspoons and pepper to ¾ teaspoon. Use a V-rack instead of a flat rack. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted in thickest part of each breast half (close to but not touching bone) registers 170°F, about 1 hour 10 minutes to 1½ hours. Let stand 30 minutes (temperature in breast will rise to between 175°F and 180°F). (For a grilled turkey option, see Grilled Whole Turkey.)
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You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!
From myfoodandfamily.com
Total Time 1 hours 50 minutes
Calories 480 per serving
From myfoodandfamily.com
Total Time 1 hours 50 minutes
Calories 480 per serving
- Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.
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Some days you want to dress up chicken--say, with a smoky spice rub prior to roasting. Others, you just want to get the bird into the oven and dinner onto the table. For the latter, make this recipe for lemon and herb roast chicken. We season the chicken with lemon, thyme, rosemary and butter, and...
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Reviews 3.0
Total Time 1 hours 20 minutes
Calories 616 calories per serving
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Reviews 3.0
Total Time 1 hours 20 minutes
Calories 616 calories per serving
- 1. Preheat the oven to 425�F. Line a baking sheet with aluminum foil and place a roasting rack on top. 2. Rinse the chicken and pat dry very well with paper towels. Bend the wings back around the neck of the chicken. 3. Rub the chicken all around the outside with the softened butter. Stuff the inside of the chicken with the lemon halves and the herbs. Season the chicken inside and out with salt and pepper. 4. Tie the legs of the chicken together with trussing twine and cut away excess strings. 5. Transfer the chicken to the prepared roasting rack. Roast until the skin is golden brown, 35 to 40 minutes. Reduce the heat to 375�F and continue roasting until the chicken is cooked through (the juice between the leg and thigh runs clear, and a meat thermometer reads 165�F). 6. Let the chicken rest for 15 to 20 minutes before carving and serving. (It goes well with sides of spicy brussels sprouts and smashed potatoes.)
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Reviews 4.8
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- Place a rack in middle of oven; preheat to 425°. Rub turkey with oil and pour 1 cup water into baking sheet. Roast turkey, rotating baking sheet halfway through, until skin is mostly golden brown, 20–25 minutes. Reduce oven temperature to 300° and continue to roast turkey, brushing with glaze every 20 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 150°, and 170° when inserted into the thickest part of the thighs, 50–70 minutes longer (total cooking time will be 1–1½ hours). Skin should be deep golden brown and shiny. Transfer turkey to a cutting board; tent loosely with foil. Let rest 30–60 minutes before carving.
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From simplyrecipes.com
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Roast lamb is a great option for Sunday lunch, especially in the Spring, when the meat is at its best. One of the favourite cuts of lamb to roast is the leg, however the shoulder, loin, chump, breast, and best end of neck …
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From greatbritishchefs.com
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From foodnetwork.com
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From altonbrown.com
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From marthastewart.com
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From blog.williams-sonoma.com
From blog.williams-sonoma.com
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