Venison Neck Roast
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.
Servings 10 servings
- 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.
Brown venison well on all sides.
Make sure to add all of the browned goodness (fond) from the bottom of the cast pan into the slow cooker.
Uses for venison neck roast;
Can be frozen in freezer containers for at least a few months.
Calories: 299kcal | Carbohydrates: 2g | Protein: 52g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 192mg | Sodium: 583mg | Potassium: 767mg | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 7.9mg