Venison Neck Roast
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Prep Time
10 mins
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Cook Time
8 hrs
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Additional Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
10 servings
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Calories
299 kcal
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Course
Main Course
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Cuisine
American
Venison Neck Roast
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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.
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Ingredients
- 5 pounds venison neck roast (use whole neck roast)
- 1 onion, cut in half and then sliced
- 2 large celery stalks
- 2 large cloves garlic, sliced
- 1 cup dry sherry see notes below
- 1 cup water
- 2 tsp kosher salt I used Himalayan Pink Salt
- 2 tsp. cracked black pepper
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Instructions
For Neck preparation
- Rinse the roast off. Remove any visible blood clots and most of the silver skin. (no need to try and remove windpipe, pieces of spine, neck bone or other blood vessels.)
- Pat dry.
- Place venison neck roast in the slow cooker.
- Liberally salt and pepper the roast on all sides.
- Rough chop onions and garlic.
- Add 1 cup of dry sherry to the slow cooker.
- Then add one cup of water. Cook on low about 8 hours, depending on the size of the roast. Internal temperature should be over 200°F. The meat should be fork tender.
- Shred meat with 2 forks to make BBQ, or Venison Carnitas or make into a stew, like this recipe.
Equipments used:
Notes
- You can also slice the meat, when butchering, crosswise between two vertebrae into smaller roasts, if a whole roast is too large for your family to eat.
- For extra flavor, brown roast in a large skillet, preferably cast iron, in bit of olive oil.
- Make sure to add all of the browned goodness (fond) from the bottom of the cast pan into the slow cooker. (deglaze pan with sherry or wine)
- Substitute dry red wine for the dry sherry, if you don't have any.
- Use large or small buck or doe neck roast for this recipe.
- Variations, depending on the flavor profile you want to achieve:
- add a few tablespoons of fresh herbs, such as;
- add dried spices, such as;
- Uses for venison neck roast;
- Can be frozen in freezer containers for at least a few months.
- rosemary
- parsley
- thyme
- sage
- dill
- cumin
- garlic powder
- coriander
- chili powder
- rosemary
- thyme
- sage
- parsley
- soup
- stew
- carnitas
- BBQ venison
Nutrition Information
Show Details
Calories
299kcal
(15%)
Carbohydrates
2g
(1%)
Protein
52g
(104%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
192mg
(64%)
Sodium
583mg
(24%)
Potassium
767mg
(22%)
Vitamin A
5IU
(0%)
Vitamin C
1mg
(1%)
Calcium
21mg
(2%)
Iron
7.9mg
(44%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 52g | 104% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 192mg | 64% |
| Sodium | 583mg | 24% |
| Potassium | 767mg | 16% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 7.9mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
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