Venison neck roasts have great flavor and terrific stew meat. One of my Dad and Grandfather's favorite to 'stew and pick' at camp over the decades.
I like to start with butter, handful of diced strong onions, diced celery, salt/pepper, parsley, a big splash of dry red wine, and a large spoonful of the beef stock paste from Costco (small white jar, great stuff for adding some strength/color to your broth). Add in the venison neck roasts, some diced potatoes (with the skin on) and some frozen peas or green beans with room temp water to cover everything.
This also works great for shoulders and the extra venison pieces that are slight in size.
Add some warm roles or serve in the hard crusty rolls hollowed out to make bowls out of the rolls.
