Venison Neck Roast

The Venison Neck Roast is not a cut that we saved years ago. I am not sure why, because when it is cooked properly, the Venison Neck Roast is one of the more tender cuts of the deer.

The beauty of making the venison neck roast is that it is very versatile! You could make a traditional pot roast, like the stew above.

But the meat can also be shredded, like pulled pork, for a BBQ sandwich, with your favorite BBQ sauce.

You could also make taquitos like these ones with the venison neck meat that you shred!

This is a very interesting article that covers the different cuts of the deer from Wide Open Spaces!

If you want to make it into a stew, or pot roast style, just add your potatoes and carrots and whatever other veges you would like to add. They will need about 2-3 hours to cook, on low, depending on the size you cut the chunks! Then thicken it with a flour, or cornstarch slurry, in the last 45 minutes of cooking. (see this post for Venison Stew for instructions on thickening the stew.)

1. Rough chop onions and garlic.
2. Place venison neck roast in the slow cooker.
3. Liberally salt and pepper the roast on all sides.
4. Add 1 cup of dry sherry to the slow cooker.
5. Then add one cup of water. Cook on low about 8 hours, depending on the size of the roast. Internal temperature should be over 200°F.

This is the whole roast after I took it out of the crockpot. Notice a lot of the garlic and onions stay on top so that they flavor the entire roast, throughout! There is quite a lot of shrinkage, because you want to cook it to an internal temperature in excess of 200°F, so that the meat will pull.

You can also cut the meat into chunks, if you like, for the stew or pot roast.

Here is all of the meat pulled from the bones and cleaned of the connective tissues. You can see there is quite a lot of meat on this one small roast!

I hope you enjoyed the recipe today for Venison Neck Roast! Give it try this fall and let me know how you like it! Don’t forget to sign up for my newsletter, so that you don’t miss any new recipes! Thanks for stopping by today!

Enjoy! And have fun cooking!

Xoxo,

Recipe

5 from 10 votes

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Venison Stew, slow cooker or stovetop

Prep Time

20 mins

Cook Time

8 hrs

Slow cooking time

8 hrs

Total Time

8 hrs 20 mins

 

This Venison Stew is so easy! It’s so much healthier than beef, and has just as much flavor. The venison in this Venison Stew is neither gamey, nor tough. It is melt in your mouth tender, in the slow cooker or on the stove!

Course: entree, Main Course

Cuisine: American

Servings: 6 servings

Calories: 200 kcal

Author: Binky

Ingredients

Day One

• 1 1/2 lbs Venison, cut into cubes
• drizzle olive oil to coat pan
• 1 onion diced
• 1 large carrot, diced
• 1 stalk celery
• 1/2 cup red wine
• water to cover
• salt and pepper, to taste. You can adjust later.

Day Two

• 1 cup butternut squash, cut in cubes
• 1 1/2 cup potato, cut in cubes (4 small)
• 1 cup carrots, cut in chunks (2 medium)
• 1/2 cup celery, cut in larger chunks
• 1 tbsp fresh parsley, minced
• 1 tsp fresh thyme, minced
• 1/2 tsp fresh sage, minced
• 5 small mushrooms, sliced vertically
• 1/2 cup frozen pearl onions
• 3/4 cup frozen peas
• 3 tbsp cornstarch

Instructions

For Day One

1. Trim the venison well, before cutting into cubes. If stove top cooking, use heavy bottom Dutch oven. If slow cooking, just use any heavy bottom pan. Heat oil on high heat. When oil is hot, add a few pieces of venison at a time so that oil doesn't lose temperature. Brown venison on all sides, when brown, remove to plate.

2. Once all the venison is browned, reduce heat to medium low. Add a bit more oil to pan. Saute the onion, carrot and celery, scraping up the fond (the brown stuff) in the bottom of the pan. 

3. Add red wine, continuing, to scrape pan. If using the stove top, add meat back to pan and cover with water. If using slow cooker add meat and the vegetable mixture to slow cooker. In both cases, cook on low for 4-6 hours. 

4. Let cool and refrigerate, overnight, or up to 3 days.

Day Two

1. The next you cook the stew, add the butternut, potatoes, carrots, celery. and herbs. Cook for 3 hours, or so.

2. Add mushrooms. Make a slurry of cornstarch and warm water, make sure you stir or whisk all of the lumps out. Cook 1 hour, or so. Add onions and peas and heat through, about 30 minutes. Adjust seasoning. Serve.

3. Times are not critical, so whatever fits into your schedule, is fine. The times I suggest, are the minimum required to cook the ingredients!

Recipe Video

Recipe Notes

Quantities and ingredients are not crucial in this recipe! Use what you like, in the quantities you prefer. If you enjoy green beans, bell peppers, hot peppers, corn, pumpkin, other squash, whatever you can go into a stew like this!

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