VENISON NECK ROAST RECIPES

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

Ingredients


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.

SLOW COOKER VENISON ROAST RECIPE | ALLRECIPES

Slow Cooker Venison Roast Recipe | Allrecipes image

Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Simple, tasty way to enjoy that game meat.

Provided by sal

Categories Meat and Poultry Game Meats Venison

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours 0 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
¼ teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

Nutrition Facts : Calories 313.7 calories, CarbohydrateContent 10 g, CholesterolContent 171.3 mg, FatContent 8 g, FiberContent 0.7 g, ProteinContent 48 g, SaturatedFatContent 2.6 g, SodiumContent 1881.7 mg, SugarContent 2.5 g

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