Ok, but what about the neck? Do you take it with the spine or do you remove the meat and leave the spine. I ask because when I stew neck meat, it's with the bones, but I'm getting the impression that deer bones don't impart a good flavor to stews. Is that the case?
I used to cut the neck for grinding meat but a few years back I cut the neck meat off like a roast. Made for a large, flat hunk of meat that we seasoned, rolled and tied into a roast. came out of the crock pot real nice.
