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



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,

Tools I Use to Make Venison Neck Roast

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

Recipe

5 from 12 votes

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Venison Neck Roast

Prep Time

10 mins

Cook Time

8 hrs

slow cooking

8 hrs

Total Time

8 hrs 10 mins

 

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.

Course: entree, Main Course

Cuisine: American

Keyword: neck roast,, roast,, venison,

Servings: 10 servings

Calories: 140 kcal

Author: Binky

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. coarse black pepper

Instructions

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.
   

6. Shred meat with 2 forks to make BBQ, or Venison Carnitas or make into a stew, like this recipe.

Recipe Video

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