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» Trad » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » Neck Roast Recipe

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Author Topic: Neck Roast Recipe
Trad Bowhunter
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This is the time of the year that I fill up the freezer with a few doe. I usually just bone out the neck meat but really fill like I am wasting meat and thinking there is a better way. Anyone have any good neck roast recipes.


Posts: 1674 | From: Maryland | Registered: Feb 2013  |  IP: Logged | Report this post to a Moderator
ed cowden
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The neck is the best. I tell people that want to give me deer that I want the neck. The Ox tail is the other end that I like best on beef. Just don't dry it out or over cook.
Posts: 433 | From: virgina | Registered: Jul 2003  |  IP: Logged | Report this post to a Moderator
kill shot
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Ox tail stew. I love it. And an old german woman we once new made "saur braton" and it was great.
Posts: 1051 | From: kent city,mi | Registered: Apr 2008  |  IP: Logged | Report this post to a Moderator
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My favorite neck roast = crockpot roast
Put your crockpot on high heat
Add the following ingredients:
1) Neck Roast rubbed down with olive oil
(With or Without bone in)
1) large onion quarterd and separated
1) cup baby carrots
2) cups halved new potatoes
1/2) cup button mushrooms
1) package Lipton onion soup mix
1) can cream of mushroom soup
3) tablespoons soy sauce
1/2) tablespoon black pepper
Cook for for 8hours and Enjoy

Bob Lee Heavyweight 60" 45# @ 28"
Thunderchild 58" 48# @ 28"

Posts: 51 | From: Alabama (AL) | Registered: Feb 2016  |  IP: Logged | Report this post to a Moderator
frank bullitt
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The one I did this past fall.
Season and brown in veg. oil.
Put in pressure cooker with the normal root veggies, chicken broth,couple beef boulian cubes and a cup of brew!

Also thru in an old squirrel and cooked it all up. My son and I tore it up, ummmm!

Posts: 2210 | From: mighty wabash river,in. | Registered: Aug 2008  |  IP: Logged | Report this post to a Moderator
Trad Bowhunter
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DHOWARD, Thanks I'll be giving your recipie a try.



Jeremiah 29:11 For I know the thoughts that I think toward you, saith the LORD, thoughts of peace, and not of evil, to give you a future and a hope.

Posts: 1403 | From: Hudsonville,Mi | Registered: Jun 2003  |  IP: Logged | Report this post to a Moderator
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So you have some options:

This might be the best food I've ever eaten!

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Matt E
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I glad to see someone besides Myself loves the neck.You don't need anything other than salt and pepper as far as I am concerned.
Posts: 1295 | From: N.C. | Registered: Jul 2003  |  IP: Logged | Report this post to a Moderator
Trad Bowhunter
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Neck meat is full of collagen and it makes the best stew of any of the meat. If you don't like stew:

-roll it and tie it.
- put it in a big Dutch oven with enough water to float it
- throw in 1/4 cup of Montreal steak spice or some beef base.
- pop it in the oven @ 350 F, if you're fog convection use it
- let it cook until the top is nicely browned then turn it bottoms to top
-cook it until browned again
- repeat until it's tender, and add more water (wine?) u ti it's tender

Remove the meat, strain the liquid and make it into gravy.

I use this "open roaster" method on all tougher cuts now, it's easy and produces great results

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Dave Bulla
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Another neck lover.

We do ours just like a chuck roast but have several variations.

Season the outside with at least salt and pepper. You can also use some onion powder, garlic powder, Mrs Dash etc. Use all or any, doesn't matter a lot. Better to err on the light side than over season in my opinion.

We cook ours in a cast iron dutch oven but you can use a regular pot if it's all you have. Heat the pot on the stove, add some cooking oil and sear the neck roast on all sides to brown nicely.

Add enough water to almost cover the meat. Also add at least one large onion, chopped. Add one to two whole bay leaves and about a pound of mushrooms. One of those square boxes they come in from the store is about right. I like mine just quartered or cut in half unless they are pretty big.

Cover and simmer on low for about 3 to 4 hours. Note: time till done varies a fair bit because the size of a neck can vary greatly. The neck from a yearling doe won't be any bigger than your arm, an adult doe about twice that size and a big buck can be downright huge. The time given above is about typical for an adult doe neck. You should not be able to pick it out of the pot whole. If it's not falling off the bone, it's not done. Oh, be sure to peak in now and then to check the water level. It will reduce down and the flavor concentrates amazingly BUT you don't want it to cook dry. Also, if you need to add water, only add to about an inch deep so you don't dilute the broth too much.

Now, at this point, you can go in several directions.

First, you can lift all the meat out onto a platter, spoon the mushrooms over the top and make gravy with the broth. Add home made mashed potatoes and a vegetable of your choice and you have my mother's classic Sunday dinner.

For those who like their potatoes, carrots celery and such with a roast, when the meat is starting to look done, add all those things into the pot and cook until tender. Serve it all up on a platter and again, make gravy with the broth.

Last, and one of my favorites, keep the water level a bit closer to where it started so you have extra broth. When you get to the point that the meat is falling off the bone, pull it all out and add about a half cup of barley to the broth. You can use regular or quick style but the regular takes close to an hour to cook. If you use regular, let simmer about a half hour before proceeding. Chop about 2 stalks of celery and about 3 carrots and 2 to 4 potatoes depending on size. Or, we mostly just use the baby carrots sold already peeled and put in about a bag full.

Taste the broth and if it's at all weak,add some beef bouillon. Tip : use the paste type in a jar, not the salty little cubes. The paste is way better. I believe the brand we like is called "better than bouillon".

Second tip, if you know you will be going this route, a bit of extra onion makes a good soup.

So, most likely you have a pretty large pile of meat at this point. Add back in whatever amount you want for the stew and save the rest to eat like a chuck roast. This meat is also great for making authentic tacos or tamales.

Pair the stew with a loaf of fresh, home made bread with butter and jelly....Mmmmmmm!

Oh, one last option, when nearly done, you can transfer everything to a foil roasting pan and place it in your smoker with wood of your choice. Be sure to use enough broth to almost cover the meat. I sometimes add some quartered apples. Smoke uncovered stirring about every 15 to 20 minutes until desired smoke flavor is reached. Shred like pulled pork and serve the same way with sauce of your choice.

This is about the only way I know to get really moist BBQ venison.


I've come to believe that the keys to shooting well for me are good form, trusting the bow to do all the work, and having the confidence in the bow and myself to remain motionless and relaxed at release until the arrow hits the mark.

Posts: 3285 | From: Kansas City MO | Registered: Apr 2003  |  IP: Logged | Report this post to a Moderator
Trad Bowhunter
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Pepper stout beef! It's a beef chuck roast recipe but can easily be adapted to venison. Google it and you'll find plenty of info, ridiculously good stuff!

45@28 bear montana
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"You can't cheat the mountain pilgrim"

Posts: 278 | From: Pa | Registered: Oct 2014  |  IP: Logged | Report this post to a Moderator

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