Venison Neck Roast

[crappyice]

Looking to cook a 3# boneless venison neck roast today. Seems like crock pot is the most commonly used vessel and makes sense. Not a huge fan of the crock pot as most things come out tasting “grey” to me.

What are people adding to the crock beside the roast? Any other cooking methods used? Cast Iron pot like Osso Bucca?

 

 

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[mowin]

I agree on the crockpot taste.  Maybe braise it instead? 

[farmer 52]

Crock pot,can of beer,salt and pepper,carrots,onions,couple garlic cloves.We usually braise it first,just to tighten up the outside.Probably about 5-6 hrs

[rachunter]

I do the crockpot pulled neck roast,but this year I'm going to try a rolled roast I saw on here.It was a different piece of meat{pork?] It had cream cheese onions,peppers and spices rolled up in it.Looked good

[Kmartinson]

35 minutes ago, crappyice said:

 

Looking to cook a 3# boneless venison neck roast today. Seems like crock pot is the most commonly used vessel and makes sense. Not a huge fan of the crock pot as most things come out tasting “grey” to me.

What are people adding to the crock beside the roast? Any other cooking methods used? Cast Iron pot like Osso Bucca?

 

 

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I like putting larger roasts in the smoker for 3 hours first and getting a little bark on the outside before transferring it to the crock pot. Onions and peppers at the end til cooked but not mushy. Can be served over rice or on rolls. To avoid the bland consistent flavors try adding the spices after is done cooking.

[eaglemountainman]

My mom's aunt used to make a fantastic venison neck sauerbraten in an enameled dutch oven, after she marinated it for a full week in the fridge.

[crappyice]

My mom's aunt used to make a fantastic venison neck sauerbraten in an enameled dutch oven, after she marinated it for a full week in the fridge.

Now THATS what I’m talking about!! I have another neck roast in the freezer and need to remember this idea…red cabbage and spaetzle!!!


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[crappyice]

Braised and in crock with a High Life(of course) carrots, onions and some beef bouillon. Thinking the shredded meat will
end up in some soft tacos with sliced pickled onions, hot sauce, etc and some foe BBQ sandwiches


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[Paula]

I have always browned the whole neck the add onion and beef broth or water with better than bouillon beef flavor. Then I take all the meat off cut it down and a back in and make a nice thick gravy

[BowmanMike]

If you don't like the crockpot taste you can cook it in a Dutch oven at 325 for 3 hrs. Just like osso bucco

 

 

[SportsmanNH]

I cook a neck roast just like a beef pot roast .  

Rub or spray the roast with olive oil rub your preferred spices in ,  and sear it on all sides . Lightly mix some beef bouillon in hot water enough to cover half the roast in the pot . Heat oven to 375 and add onions and some minced garlic . Cook for an hour and 15 min .  Take it out and turn roast over and add the veggies and potatoes . Drop the heat down to 275 and cook for another 2 hours . Take it out and let it sit for 15 -30 min before cutting it .  Falls apart with your fork .

I never liked the crock pot for venison roasts . Seams to always suck the flavor out of the meat . Tastes like cardboard spiced with straw . LOL

[crappyice]

Bailed on the crock pot … feel happier about this shift!


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[Paula]

Looks good

[Otto]

It's is a good idea to sear the entire outside of the meat before putting into the crockpot, or even the dutch oven.  Use a very hot pan with a high heat type of oil.  Scrape all the fond into your pot.  

If you do shred it and use it in tacos, I like to take half of it and crisp it up in bacon grease so you get a mix of soft meat with crispy.  

But your end product looks great and I am sure will taste great!

[crappyice]

It's is a good idea to sear the entire outside of the meat before putting into the crockpot, or even the dutch oven.  Use a very hot pan with a high heat type of oil.  Scrape all the fond into your pot.  
If you do shred it and use it in tacos, I like to take half of it and crisp it up in bacon grease so you get a mix of soft meat with crispy.  
But your end product looks great and I am sure will taste great!

Love the idea of crisping it up…not a final product yet…that’s after in transferred it to the cast iron from crock pot…after I seared it in pan!!!


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[Robhuntandfish]

 Break up cooked meat some and add in cans of diced tomatoes and large chunked onions and mushrooms to stew together for a bit then over egg noodles. 

[Daveboone]

I have a tough time with neck roasts trimming the fat well enough to enjoy it, so my necks usually end up ground into something. I can see pulled venison/bbq as a good way to go.

[BowmanMike]

28 minutes ago, Daveboone said:

I have a tough time with neck roasts trimming the fat well enough to enjoy it, so my necks usually end up ground into something. I can see pulled venison/bbq as a good way to go.

you roast It low and slow and you don't have to trim. All that fat and white stuff melts into the sauce and is awesome.

I discovered this cooking technique just a few years back and it makes butchering so much easier. Used to hate on the neck meat,now shanks and neck are some of my favorites.

 

[crappyice]

Picture doesn’t do this justice. I waited for the roast to cool in the pot and it is tremendous. I was expecting a lot of “waste” like in Osso Bucca but there was really very little. Flavor is similar and meat texture is like good pulled pork-stringy but great!!!
I look forward to having this meat many different ways throughout the week(tacos, bbq, Rob’s way above!)
Thanks for the help


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[crappyice]

I have a tough time with neck roasts trimming the fat well enough to enjoy it, so my necks usually end up ground into something. I can see pulled venison/bbq as a good way to go.

This is a method is will do all the time with the neck meat…give it a shot


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[Chef]

Looking to cook a 3# boneless venison neck roast today. Seems like crock pot is the most commonly used vessel and makes sense. Not a huge fan of the crock pot as most things come out tasting “grey” to me.
What are people adding to the crock beside the roast? Any other cooking methods used? Cast Iron pot like Osso Bucca?
 
 
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So if making stew or roast in a crockpot brown the meat first the way you normally would… that being said f the crock… use a Dutch oven and just set your oven to 275 and put it in there.. especially if you will
Be home


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[REDNECK4LIFE32]

One of my favorite cuts on a deer I leave it on bone just like front shoulder roasts. Crock pot with celery carrots and onions and potatoes and beef broth or water salt pepper and beef bouillon cubes. Love it.