VENISON NECK RECIPES 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 BREAKFAST SAUSAGE RECIPE YOU NEED ...



The Only Venison Breakfast Sausage Recipe You Need ... image

I frequently get asked for a tried-and-true venison breakfast sausage recipe; the kind of recipe that works with other wild game and can be used in gravy, next to pancakes, or on an egg sandwich. This is the most versatile venison breakfast sausage that I make. What’s great about this foundational...

Provided by Danielle Prewett

Yield 2 1/2 pounds

Number Of Ingredients 14

1¾ lbs. venison, ground
¾ lb. pork fatback
1 ½ tbsp. kosher salt
2 tbsp. fresh sage, finely chopped
½ tbsp. fresh thyme leaves
2 garlic cloves, minced
1 tsp. black pepper
¼ tsp. red pepper flakes
1 tsp. brown sugar
⅛ tsp. ground cloves
This is sausage has an 70/30 ratio of venison to pork fat. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and ½ pound of pork fat.

Steps:

  • Chop the pork fatback and meat into 2-inch pieces. Use any tough cut, such as the bottom round, neck meat, or shoulder.
  • Mix the salt, herbs, garlic, black pepper, red pepper, sugar, and cloves. Sprinkle the spices across the meat and mix thoroughly.
  • Spread the seasoned meat across a metal sheet tray or in a metal bowl. Stick it in the freezer for 30 minutes to chill. The texture should be a little crunchy, but not frozen solid.
  • Using the coarse die on your meat grinder, grind the meat into a chilled bowl (I set a smaller bowl inside of a bigger bowl containing ice). If at any point the mixture begins to smear or come out of the grinder mushy, it’s too warm. Transfer the meat back to the freezer for another 30 minutes.
  • After the first pass, switch out the coarse grinding plate for the plate with a fine die and grind again. Or, if your meat is sliced into smaller cubes, you can grind it just once through the small die.
  • At this point, you have loose sausage that can be cooked as is or formed into small patties. Eat the fresh sausage within a week, or freeze patties in between sheets of parchment paper.

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