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Author Topic: Venison Porketta roasting  (Read 692 times)

Offline jwhitetail

  • Trad Bowhunter
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  • Posts: 435
Re: Venison Porketta roasting
« Reply #20 on: December 01, 2015, 10:57:00 PM »
WOW!  I am in for trying that!  thanks for the tips.
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3 JD Berry Duo-Flex long bows
A pile of JD Berry ASL bows
2 JD Berry "OE" Long Bows

A Coyote ran accross the road, on the move without a home...
T. Petty

Offline ChuckC

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  • Posts: 6775
Re: Venison Porketta roasting
« Reply #21 on: December 02, 2015, 08:26:00 AM »
My mouth is watering looking at the picture and after reading the description you gave.

CHuckC
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Offline Fritz

  • Trad Bowhunter
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  • Posts: 1601
Re: Venison Porketta roasting
« Reply #22 on: December 02, 2015, 08:38:00 AM »
Looks good! My neck meat always ends up as sausage or ground. Thanks for giving me another option!
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God is good, all the time!!!

Offline NittanyRider

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  • Posts: 367
Re: Venison Porketta roasting
« Reply #23 on: December 02, 2015, 08:50:00 AM »
That looks amazing... thanks for posting.
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Offline Izzy

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  • Posts: 7487
Re: Venison Porketta roasting
« Reply #24 on: December 02, 2015, 12:41:00 PM »
I have come to prefer a good neck roast to ,,,,,,,,, yes, tenderloin in most instances and backstops any day. You just have to know what your doing with it. My old time Russian hunting buddies who taught me a lot about deer hunting when I was a kid showed me the value of a neck roast.
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Offline YORNOC

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  • Posts: 2993
Re: Venison Porketta roasting
« Reply #25 on: December 02, 2015, 07:20:00 PM »
Quote
Originally posted by maineac:
Looked fantastic!  Marsha is looking for a recipe for the spice combo.  Now I just have to get a buck with a big neck.
Well, you are in the wrong state. Maine is known for those tiny little whitetails you have up there.
   :eek:      :bigsmyl:
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David M. Conroy
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