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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: DV of WI on January 06, 2011, 09:33:00 PM
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1 Venison Neck
1 Qrt Beef Bullion
1 Can beer (what ever is in Frig)
Garlic cloves (how ever much you like)
1 sweet onion chopped
Pepper to your taste.
Put in Crock for oh 24-48 hours on low.
Put on Italian bread or taters or can for use later what ever you like but its good.
You can put BBQ on or add Greddidien for additonal Italian flavor. I have added the italian mixture while cooking adds some zip.
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DV, this sounds really goooood!
I just happen to have a neck from a doe, and was going to pressure cook and bbq for my son.
I think we'll give this a try!
Thank You!
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DV, that does sound good! Neck is one of my favorite pieces of a deer overall and certainly my favorite "roast" cut.
I season mine with salt, pepper and some other stuff after scrounging the cupboards. Usually just a little onion powder, garlic powder, oregano etc. Never the same twice...
I heat up my dutch oven on the stove, add a bit of oil and sear the neck to a real nice brown all over the outside then add enough water to just about cover it. Chunk up a big onion and add some more salt and pepper and mushrooms.
Cook till you can't pick it out of the pot without bones falling apart. Usually about 4 or 5 hours. Get it all out on a platter and let cool a little then debone.
Make gravy from the broth in the pot and enjoy!
You can also put the meat chunks in a foil pan, pour broth in until it is coming up between the chunks and then put it in your smoker for an hour or so until good and smokey. Add sauce of your choice and make sandwiches like it was pulled pork or brisket. REALLY good.
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Sure sounds good.
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Deer neck is sure overlooked by lots of folks. Mighty tasty piece of meat! Looks like a great recipe, I'm gonna have to give it a try.