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
- 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.
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 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
- 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.
Video
Nutrition
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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!!
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!
My whole family loves this recipe, thank you!
Thank you Noele! I’m so glad to hear you enjoyed it!
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!
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 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!
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’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!
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!
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!
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!
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!