Don't Ignore the Neck

[moog5050]

So typically I am very careful about cleaning all venison during butchering to remove all fat, silver skin and connective tissue.  I tend to have smaller yields, but no one ever complains that the venison tastes gamey.  For this reason, I generally just toss the neck as its way too much work to remove all of the connective tissue.  What a mistake.

 

Yesterday I decided to try a neck roast from the deer I shot on Friday.  I basically just removed the slab of meat/etc. around the vertebrae.  It was marbled with lots of stuff that I figured would kill the taste, but I gave it a shot.  Threw the meat in a crock pot with cream of mushroom soup, onion soup, celery, mushrooms and a little water.  Let it cook for 9 hours.  It was absolutely delicious.  The meat was falling apart tender and it had no gamey taste whatsoever.  I was shocked and a bit upset that I wasted the neck on the last four deer this year.  Never again.  Neck stew is now one of my favorites.  Over some mashed potatoes, it can't be beat.  Give it a try or, if you prefer, send me the neck.

[chas0218]

Neck on bucks pre rut are still good but they do get a little tougher come rut. Doe always have good neck meat. Generally I grind most of my deer anyway other than the back straps and tenderloins. I can make a lot of easy different stuff from ground meat where chunks of meat can only be made 4 or 5 easy ways.

[hunter49]

  My brother smoked the neck & it was great tasting.  He also did one in the crock pot & the meat just fell off the bones with no gamey taste at all then made a stew with it.  I plan to use one in the soup pot, my dad use to make a great veggie deer soup with the neck.

[Paula]

I always make it as if it's a regular roast, brown gravy and potato

[blackradio]

I either grind it or use it when i make gulas.

[518BowSlayer]

honestly one of my favorite pieces of meat on a deer. I also do the shoulder blades like that in the crockpot. shanks too. I love bone-in venison roasts

[WNYBuckHunter]

I use neck roasts for doing pulled pork style venison in the crock pot. Love it.

[nyantler]

The crock pot will make any cut of meat tender if you cook it long enough... try making a yankee pot roast with the neck... need to add just a little suet to fatten things up a bit and make a gravy... but it's delicious

[Five Seasons]

i use that exact same recipe for neck roasts. only way i'll eat the neck. sometimes i do grind it. i'm not as picky about silver skin in grind.

[nyantler]

Silver skin cooks away in the crock pot... pressure cooker works really well too.

[Five Seasons]

Silver skin cooks away in the crock pot... pressure cooker works really well too.

 

really? I feel like I've still seen it/tasted it in some neck roasts. Just curious why it would cook away in the crock and not on the grill.

[moog5050]

really? I feel like I've still seen it/tasted it in some neck roasts. Just curious why it would cook away in the crock and not on the grill.

 

Not sure if you would cook it for 9 hours on the grill, but it does seem to cook away completely in the crock pot.  Checking at hour 6, I was nervous as it was still rubbery, but by hour 9, it was falling apart with no silver skin or connective tissue to be found.

[LET EM GROW]

i save the neck for pulled pork style venison as well! its amazing! 

[Five Seasons]

Not sure if you would cook it for 9 hours on the grill, but it does seem to cook away completely in the crock pot.  Checking at hour 6, I was nervous as it was still rubbery, but by hour 9, it was falling apart with no silver skin or connective tissue to be found.

 

yeah i'm not debating it, just wondering the science behind it. Maybe i'm not cooking mine long enough.

[dbHunterNY]

always pull the neck roasts off.  I've done pulled venison in the crockpot.  also done slow and smokey outside.  last half dozen deer though have just ground it up.  use top or bottom round roasts for that now.  sometimes use a couple portions of the front shoulders that aren't as tough.

[shawnhu]

yeah i'm not debating it, just wondering the science behind it. Maybe i'm not cooking mine long enough.

http://scienceofcooking.bmobilized.com/?ref=https%3A%2F%2Fwww.google.com%2F&url=http%3A%2F%2Fwww.scienceofcooking.com%2Fmeat%2Fslow_cooking1.htm

Merry Christmas Belo.

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