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Venison Neck Roast

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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.

venison neck roast stew in white bowl
Venison Neck Roast

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!

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?

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.)

venison neck roast process shots

  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.

Venison neck roast, after cooking, whole on cutting board

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.

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!

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!

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

Tools I Use to Make Venison Neck Roast

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

Recipe

5 from 12 votes
venison neck roast stew in a white bowl
Print
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.

Reader Interactions

Comments

  1. 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

  2. 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

  7. 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

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