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    Home » By Ingredient » Venison / Rabbit / Game » Venison Neck Roast

    Venison Neck Roast

    Posted on January 18, 2019 By Beth Neels

    397 shares
    Jump to Recipe Jump to Video Print Recipe

    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.

    venison neck roast stew in white bowl

    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
    venison neck roast taquitos on vintage green glass platter

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

    venison stew with sliced French bread

    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.
    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?

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

    Tools I use to make venison neck roast

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

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

    Want to learn more about How to Cook Venison? Don’t miss our awesome, Ultimate Guide! Complete with 65 FREE Recipes from some of the top venison recipe developers in the world!

    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,

    Binky’s Signature
    Venison neck roast in a stew with bread garnish.

    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: 10 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;
    • 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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    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.

    « Crockpot Chicken Enchiladas Casserole
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    397 shares

    Reader Interactions

    Comments

    1. 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.

      Reply
      • 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!

        Reply
      • 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.

        Reply
        • 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!

          Reply
    2. 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.

      Reply
      • 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!

        Reply
    3. Katie Crenshaw | A Fork's Tale

      January 21, 2019 at 9:13 am

      5 stars
      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.

      Reply
      • Binky

        January 21, 2019 at 9:18 am

        Thank you Katie! I too, wish I had some right now! It’s -1F outside! Brrr!

        Reply
    4. Corina Blum

      January 19, 2019 at 5:09 pm

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

      Reply
      • Binky

        January 19, 2019 at 6:39 pm

        Thanks so much, Corina! I appreciate that!

        Reply
      • 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!

        Reply
        • 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.

          Reply
    5. Mayuri Patel

      January 19, 2019 at 2:04 pm

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

      Reply
      • Binky

        January 19, 2019 at 6:38 pm

        Thank you Mayuri! I appreciate your input!

        Reply
    6. Susan

      January 19, 2019 at 6:21 am

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

      Reply
      • Binky

        January 19, 2019 at 9:36 am

        I agree! Thank you so much Susan! Have a great weekend!

        Reply
    7. Caroline

      January 18, 2019 at 2:34 pm

      5 stars
      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.

      Reply
      • Binky

        January 18, 2019 at 4:58 pm

        Thank you Caroline! I appreciate your comment! Have a great weekend!

        Reply
    8. Catherine Brown

      January 18, 2019 at 12:48 pm

      5 stars
      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!

      Reply
      • Binky

        January 18, 2019 at 1:44 pm

        Thank you Catherine! I appreciate the vote of confidence and the comment!

        Reply
    9. Stephanie

      January 18, 2019 at 12:31 pm

      5 stars
      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.

      Reply
      • Binky

        January 18, 2019 at 1:45 pm

        Thanks so much Stephanie! I think I would be lost without my slow cooker!

        Reply
    10. Kate

      January 18, 2019 at 12:18 pm

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

      Reply
      • Binky

        January 18, 2019 at 1:45 pm

        Thanks so much, Kate! I love using sherry, as well! It is a great tenderizer!

        Reply
    11. Dannii

      January 18, 2019 at 11:38 am

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

      Reply
      • Binky

        January 18, 2019 at 12:40 pm

        Thank you Dannii! I appreciate the comment!

        Reply
    12. Noelle

      January 18, 2019 at 11:25 am

      5 stars
      My whole family loves this recipe, thank you!

      Reply
      • Binky

        January 18, 2019 at 12:38 pm

        Thank you Noele! I’m so glad to hear you enjoyed it!

        Reply
    13. Patty

      January 08, 2019 at 9:36 am

      5 stars
      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!

      Reply
      • 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!

        Reply
    14. Sam

      November 19, 2018 at 9:39 am

      5 stars
      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!

      Reply
      • 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!!

        Reply

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