Venison Neck Roast
When the Venison Neck Roast is slow cooked is turns out fall apart tender. It’s incredibly easy with only a couple minutes hands on time.
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 Neck Roast is one of the more tender cuts of the deer.
The beauty of making the it 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
To learn all about different cuts you can butcher from your harvest, see Venison cuts plus their uses.
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
Step One
Rough chop onions and garlic.
Step Two
Place venison neck roast in the slow cooker.
Step Three
Liberally salt and pepper the roast on all sides. Add onion and garlic.
Step Four
Add 1 cup of dry sherry to the slow cooker.
Step Five
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.
What could be easier than that?
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?
Tools I use to make venison neck roast
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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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Venison Neck Roast
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.
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Notes
- rosemary
- parsley
- thyme
- sage
- dill
- cumin
- garlic powder
- coriander
- chili powder
- rosemary
- thyme
- sage
- parsley
Nutrition
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Sounds delicious! What would a good substitute for sherry be? I’m making this tomorrow and we’re in the middle of a snowstorm!
Any kind of wine would work. Red or white. If you don’t have any, just leave it out.
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.
It is very tender Joan! One of the more tender (not to mention flavorful) cuts of the deer, in our opinion! Good luck!
I have an instant pot. What would the conversion be please?
I would have to test that to answer your question. You could do it in a Dutch oven on the stove on very low heat or braise it at 300°F. It just won’t take as long to get tender. Maybe four to six hours or so on low heat?
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.
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!
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.
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!
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!
Thanks so much Sam! I am glad you like the way recipe sounds! It is super easy! Let me know how you like it!!