With the neck roast on deer you’re getting anywhere from 2-4 pounds of meat from it. Ive heard from 80% of the hunters I encounter that they don’t even bother with the neck roast. This blows my mind because to me and my family its one of our top 3 cuts off any big game animal.
So here is my families favorite way to cook our neck meat, its a base for the meat, which we will then use in tons of other dishes like tacos, stuffed avocados, tamales and many other tasty dishes.
Beer & Wine Braised Venison Neck Roast
1 Venison neck roast, bone in or out
1 can Favorite beer
1 cup red wine
5 cloves garlic, peeled
1 onions, sliced
1 jalapeño, seeded, sliced
1 tablespoon cumin
1 tablespoon cracked pepper
1 tsp salt
1 tablespoon smoked paprika
1 tsp chili powder
1 can tomato paste
2 tbsp olive oil
Directions:
- In Dutch oven or slow cooker add garlic, onions and jalapeños with 2 tablespoons olive oil cook until onions are soft 3-4 minutes .
- Add your venison neck and season with all spices browning the roast
- Remove roast
- Pour tomato paste, wine and beer deglaze the pot.
- Return roast to pot and bring mixture to a boil
- Reduce heat to a simmer and let the magic happen
- Cook until fork tender 3-6 hours depending on cut
- Once fork tender, shred and eat. Make into tacos, tamales, tostados or anything else your mind can come up with.
Now that you’ve got the meat cooked up it can be used or frozen for future recipes.
Jeremiah Doughty
