Venison Neck Roast

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When the Venison Neck Roast is Slow cooked is turns out fall apart tender. Venison neck roast meat is easy to separate out the connective tissue.

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!

Different cuts of meat from the deer

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

I always cook cuts of meats, like the neck roasts in the crockpot. It is so easy, there is virtually no hands on time!

What could be easier than that?

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! That is, after the venison is cooked, according to directions below.

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.)

How to cook venison neck roast

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, and windpipe.

You can see there is quite a lot of meat on this one small roast!

What can you make from the meat from the deer neck roast?

• Venison Stew
• Venison Soup
• Pulled Venison BBQ Sandwich
• Steak and Chorizo Taquitos

Tools I use to make venison neck roast

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• Slow Cooker
• Bamboo Cutting Board
• Chef’s Knife



I hope you enjoyed the recipe today for Venison Neck Roast!

Give it a try this fall and let me know how you like it!

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Enjoy! And have fun cooking!

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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.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 12 votes
Print Pin Rate
Course: entree, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 hours
slow cooking: 8 hours
Total Time: 8 hours 10 minutes
Servings: 10 servings
Calories: 299kcal
Author: Beth Neels
Cost: $5
Equipment
• crockpot, 6 qt
• knife, chef's knife
• cutting board, bamboo
Ingredients
• 5 lbs venison neck roast
• 1 onion, cut in half and then sliced
• 2 large cloves garlic, sliced
• 1 cup dry sherry
• 1 cup water
• 2 tsp Salt I used Himalayan Pink Salt
• 2 tsp. cracked black pepper
US Customary - Metric
Instructions
• Rough chop onions and garlic.
• Place venison neck roast in the slow cooker.
  
• Liberally salt and pepper the roast on all sides.
  
• Add 1 cup of dry sherry to the slow cooker.
  
• 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.
  
• Shred meat with 2 forks to make BBQ, or Venison Carnitas or make into a stew, like this recipe.
Video
Notes
Brown venison well on all sides.
Make sure to add all of the browned goodness (fond) from the bottom of the cast pan into the slow cooker.
Uses for venison neck roast;
• soup
• stew
• carnitas
• BBQ venison
Can be frozen in freezer containers for at least a few months. 
Nutrition
Calories: 299kcal | Carbohydrates: 2g | Protein: 52g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 192mg | Sodium: 583mg | Potassium: 767mg | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 7.9mg
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