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Venison Neck Roast

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.

Prep Time
10 mins
Cook Time
8 hrs
Additional Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 10 servings
Calories: 299 kcal
Course: Main Course
Cuisine: American

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

Instructions

For Neck preparation
    Cup of Yum
  1. 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.)
  2. Pat dry.
  3. Place venison neck roast in the slow cooker.
  4. Liberally salt and pepper the roast on all sides.
  5. Rough chop onions and garlic.
  6. Add 1 cup of dry sherry to the slow cooker.
  7. 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.
  8. Shred meat with 2 forks to make BBQ, or Venison Carnitas or make into a stew, like this recipe.

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

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

% 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.