Crock pot neck roast

[olddogrib]

This probably belongs in the cooking column and I'm a bit ashamed to admit that I've never been one to utilize the neck meat, but I'd like to try it on the deer I killed this weekend.  I'm not too shabby at boning deer quarters but the last time I tried to remove the spine from the neck cut I got into spine/cartilage/something besides good lean meat.  What am I doing wrong and is there a secret to "coring" it?

[Izzy]

Dont bone it and leave the crock pot alone. Slow roast it in the oven wrapped in foil. Its flavor rivals tenderloins if you ask me. And a good slow and low treatment makes it as tender as veal, even on old deer.

[Night Wing]

Originally posted by Izzy:
Dont bone it and leave the crock pot alone. Slow roast it in the oven wrapped in foil. Its flavor rivals tenderloins if you ask me. And a good slow and low treatment makes it as tender as veal, even on old deer.

Thanks for the tip.        Filed for future reference (eating).    

[straitera]

Just last night finished slow cooking a pig neck roast in the slow cooker. Tonight, it'll be pork roast over jasmine rice, fresh salad, buttered French bread, & natures own hops, wheat, & barley mixed & molded into the finest beer you can imagine!

Trick to killing wild taste is to add 1-2 cups brewed coffee, fill up the rest of the way w/water to cover roast, onion soup mix (1 pack), & slow cook 10-12 hours. Same for venison also. No coffee flavor at all!

[Bert Frelink]

http://tradgang.com/noncgi/ultimatebb.php?ubb=get_topic;f=7;t=000450
Here is a great link for you guys.
Enjoy.
Bert.

[Doc Nock]

I use neck whole without boning for my favorite deer dish. all other cuts are de-boned.

I brown it in butter and garlic, then season with Italian dry seasoning, fresh pressed garlic and as stated, slow roast in a "blue maggot (agate) roaster" for several hours on low heat (250*). I add just enough moisture throughout to make some gravy. I've tried wine (alcohol is driven off), water and spices, etc.

It falls off the bone and away from the neck sinew. I eat it as is with anything for fixins.

I also keep what's left and shred it up to make Mince Meat, for those who know what that is!  

[Cyclic-Rivers]

Good news.

After this batch of venison stew, the necks next.

[J. Holden]

Gotta get a deer this year...

-Jeremy  

[Dave Bulla]

Yup, by far my favorite roast from a deer.  The link posted by Bert Frelink has some good info.  My method is there in the third post.

The alternative is to make gravy and "hot roast beef (i.e.venison) sandwiches" or add some taters and carrots for a stew.

Basically any method you would use on a chuck roast works with neck.

[Blaino]

never had a neck roast.  passed on a few shots so far this year.  i won't be doing that anymore so i can try this neck roast out.

[Right Wing]

Will give this a try the first chance I get!  Thanks.

[M Sights]

I wrap the neck roast is a few strips of bacon & put in a crockpot w/ cream of mushroom soup. Cook until meat starts to fall of the bone. As good as backstraps!

[ronp]

My wife's dad used to put the neck in one of those oven bags with some quartered up onions and put them in the oven at a fairly low temperature for a few hours.  Very tender and made a great gravy.