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!
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.
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?
- Venison Stew
- Venison Soup
- Pulled Venison BBQ Sandwich
- Steak and Chorizo Taquitos
- 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
- 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.
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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Enjoy! And have fun cooking!
Xoxo,
Venison Neck Roast
Ingredients
Instructions
Video
Notes
Nutrition
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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!
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!
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.
Thank you Katie! I too, wish I had some right now! It’s -1F outside! Brrr!
Oh yum! This sounds really delicious! I think the slow cooker must be a great way of preparing a venison neck roast.
Thanks so much, Corina! I appreciate that!
Great tips to prepare a perfect roast in the crockpot and a versatile recipe as you’ve suggested how the meat can be used.
Thank you Mayuri! I appreciate your input!
I love a recipe that promotes no waste! That’s true farm to table. Your house must smell awesome! Delicious recipe, thanks for sharing!
I agree! Thank you so much Susan! Have a great weekend!
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.
Thank you Caroline! I appreciate your comment! Have a great weekend!
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!
Thank you Catherine! I appreciate the vote of confidence and the comment!
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.
Thanks so much Stephanie! I think I would be lost without my slow cooker!
Sherry is such a great idea to cook it in! I can’t wait to try this!
Thanks so much, Kate! I love using sherry, as well! It is a great tenderizer!
I have only ever had a venison burger before. This looks so hearty and comforting, I can’t wait to try it!
Thank you Dannii! I appreciate the comment!
My whole family loves this recipe, thank you!
Thank you Noele! I’m so glad to hear you enjoyed it!
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!
This technique could totally be used for pork neck roast too, if you can’t find any venison! Thanks so much, Patty!
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!!