Name: Venison Neck Roast
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 5 pounds venison neck roast ((use whole neck roast)); 1 onion, cut in half and then sliced; 2 large celery stalks; 2 large cloves garlic, sliced; 1 cup dry sherry (see notes below); 1 cup water; 2 tsp Kosher Salt (I used Himalayan Pink Salt); 2 tsp. cracked black pepper

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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.

venison neck roast BBQ pulled sandwiches

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

venison neck roast taquitos on vintage green glass platter

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!

What you need

venison neck roast
garlic
onion
salt and pepper
dry sherry
cornstarch or flour slurry to thicken for stews

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

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

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.

onion and garlic chopped on board. Neck roast in slow cooker. Roast with onion, garlic and pepper. Dry sherry in measuring cup. Sherry added to roast.

What could be easier than that?

This is the whole roast after I took it out of the crockpot.

Venison neck roast, after cooking, whole on cutting board

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.

some shredded deer with two forks on board for shredding

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

shredded meat on board with discarded bones

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?

Tools I use to make venison neck roast

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overhead shot of deer neck roast stew with slice French bread on white plate

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!

Xoxo,

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 17 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: servings

Calories: 299kcal

Author: Beth Neels

Cost: $5

Ingredients

▢ 5 pounds venison neck roast (use whole neck roast)
▢ 1 onion, cut in half and then sliced
▢ 2 large celery stalks
▢ 2 large cloves garlic, sliced
▢ 1 cup dry sherry see notes below
▢ 1 cup water
▢ 2 tsp Kosher Salt I used Himalayan Pink Salt
▢ 2 tsp. cracked black pepper

Instructions

For Neck preparation

Rinse the roast off. Remove any visible blood clots and most of the silver skin. (no need to try and remove windpipe, pieces of spine, neck bone or other blood vessels.)
Pat dry.
Place venison neck roast in the slow cooker.
Liberally salt and pepper the roast on all sides.
Rough chop onions and garlic.
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. The meat should be fork tender.
Shred meat with 2 forks to make BBQ, or Venison Carnitas or make into a stew, like this recipe.

crockpot, 6 qt

knife, chef’s knife

cutting board, bamboo

See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

Video

Notes

You can also slice the meat crosswise between to vertebrae into smaller roasts, if a whole roast is too large for your family to eat.

For extra flavor, brown roast in a large skillet, preferably cast iron, in bit of olive oil.

Sear 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. (deglaze pan with sherry or wine)

These venison roasts can also be braised in a roasting pan or Dutch oven, covered with a lid. Cook at low heat, 300°F for 3-4 hours, until fork tender.

Substitute dry red wine for the dry sherry, if you don’t have any.

Use large or small buck or doe neck roast for this recipe.

Variations, depending on the flavor profile you want to achieve:

add a few tablespoons of fresh herbs, such as;

rosemary
parsley
thyme
sage
dill

add dried spices, such as;

cumin
garlic powder
coriander
chili powder
rosemary
thyme
sage
parsley

Uses for venison neck roast;

Can be frozen in freezer containers for at least a few months.

Nutrition

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This post may contain affiliate links, which means I get a small commission if you go to the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

Comments

Joan Mohr

January 12, 2020 at 7:07 pm

Excited to make this tomorrow as someone gifted us with a neck roast. Hoping ours turns out nice and tender and tasty. The guys will love it. Thank you for your recipe.

- Beth Neels
  
  January 13, 2020 at 10:46 am
  
  It is very tender Joan! One of the more tender (not to mention flavorful) cuts of the deer, in our opinion! Good luck!
  
- Joan Mohr
  
  January 13, 2020 at 7:15 pm
  
  This was absolutely tender . We cooked with the bone in it and was so easy to de-bone after it was cooked. Then proceeded to make bone broth. Made barbecue shredded venison on toasted buns with melted cheddar. Guys loved it. Thank you Binky for sharing your recipes.
  
  - Beth Neels
    
    January 14, 2020 at 2:02 pm
    
    I am so glad you and your family liked it! I like the idea of melted cheddar on the BBQ sandwich! It is so easy to de-bone after it is cooked. Glad you used the broth too! I do, as well. I haven’t shared that yet. I’ll have to get on that! Thank you Joan!
    
Amanda

October 27, 2019 at 1:01 pm

Hubby brought home a deer from his hunt yesterday and asked if I could make a soup or stew with the neck. Did not know how so I am glad I found your recipe. Excited to make it for Sunday dinner for our first snowfall of the year! Thank you.

- Beth Neels
  
  October 28, 2019 at 10:32 am
  
  Oh great! I’m glad you found the recipe too! It is terribly good and a cut that we never used to keep! You won’t be disappointed with it! Thanks Amanda! Let me know how it turns out!
  
Katie Crenshaw | A Fork's Tale

January 21, 2019 at 9:13 am

This Venison Neck Roast looks so warm, flavorful, and comforting. It is perfect for these cold harsh evenings we have been having. I could eat a big plate of this and relax at the end of a long day.

- Binky
  
  January 21, 2019 at 9:18 am
  
  Thank you Katie! I too, wish I had some right now! It’s -1F outside! Brrr!
  
Corina Blum

January 19, 2019 at 5:09 pm

Oh yum! This sounds really delicious! I think the slow cooker must be a great way of preparing a venison neck roast.

- Binky
  
  January 19, 2019 at 6:39 pm
  
  Thanks so much, Corina! I appreciate that!
  
- Erin
  
  February 04, 2021 at 6:41 pm
  
  Sounds delicious! What would a good substitute for sherry be? I’m making this tomorrow and we’re in the middle of a snowstorm!
  
  - Beth Neels
    
    February 05, 2021 at 3:37 pm
    
    Any kind of wine would work. Red or white. If you don’t have any, just leave it out.
    
Mayuri Patel

January 19, 2019 at 2:04 pm

Great tips to prepare a perfect roast in the crockpot and a versatile recipe as you’ve suggested how the meat can be used.

- Binky
  
  January 19, 2019 at 6:38 pm
  
  Thank you Mayuri! I appreciate your input!
  
Susan

January 19, 2019 at 6:21 am

I love a recipe that promotes no waste! That’s true farm to table. Your house must smell awesome! Delicious recipe, thanks for sharing!

- Binky
  
  January 19, 2019 at 9:36 am
  
  I agree! Thank you so much Susan! Have a great weekend!
  
Caroline

January 18, 2019 at 2:34 pm

I’m not sure if I’ve ever had the neck cut, if it was even sold where I used to get venison, but this looks tasty and love that it’s versatile too.

- Binky
  
  January 18, 2019 at 4:58 pm
  
  Thank you Caroline! I appreciate your comment! Have a great weekend!
  
Catherine Brown

January 18, 2019 at 12:48 pm

If you’re going to eat meat I think it’s important to learn how to utilize the whole animal so I appreciate recipes like this one that inspire people to move in that direction. Kudos!

- Binky
  
  January 18, 2019 at 1:44 pm
  
  Thank you Catherine! I appreciate the vote of confidence and the comment!
  
Stephanie

January 18, 2019 at 12:31 pm

I love cooking in the slow cooker. It just always seems to make things more flavorful. Great tips on how to prepare the perfect roast.

- Binky
  
  January 18, 2019 at 1:45 pm
  
  Thanks so much Stephanie! I think I would be lost without my slow cooker!
  
Kate

January 18, 2019 at 12:18 pm

Sherry is such a great idea to cook it in! I can’t wait to try this!

- Binky
  
  January 18, 2019 at 1:45 pm
  
  Thanks so much, Kate! I love using sherry, as well! It is a great tenderizer!
  
Dannii

January 18, 2019 at 11:38 am

I have only ever had a venison burger before. This looks so hearty and comforting, I can’t wait to try it!

- Binky
  
  January 18, 2019 at 12:40 pm
  
  Thank you Dannii! I appreciate the comment!
  
Noelle

January 18, 2019 at 11:25 am

My whole family loves this recipe, thank you!

- Binky
  
  January 18, 2019 at 12:38 pm
  
  Thank you Noele! I’m so glad to hear you enjoyed it!
  
Patty

January 08, 2019 at 9:36 am

This recipe looks fantastic Beth, I wonder if I could find venison neck in Switzerland, I would totally try it right away! We can find pork roast from the neck and they are indeed the most tender roast ever!

- Binky
  
  January 08, 2019 at 3:41 pm
  
  This technique could totally be used for pork neck roast too, if you can’t find any venison! Thanks so much, Patty!
  
Sam

November 19, 2018 at 9:39 am

I have been looking for a recipe to do with the neck of the venison! This seems like a very versatile recipe, so I’m going to try it! Let you know how it goes!

- Binky
  
  November 19, 2018 at 10:10 am
  
  Thanks so much Sam! I am glad you like the way recipe sounds! It is super easy! Let me know how you like it!!