Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Neck Roast

Shot a nice buck with a big ol neck. Is this worth cooking and if so how would you go about it?

Always. I cooked one Sunday. I do mine just like a beef roast. Season how you like add potatoes carrots peppers mushrooms onions...however you prefer roast. I cook them in a pan with a lid on 220 until done.

We do the same with shoulders. We have them as roast then maybe again as leftovers. My wife then adds a few things and turns the roast into stew. Makes a really good stew or at least we sure think so.

Very juicy piece of meat. My mom's old German aunt used to made unbelievable sauerbraten, and all the sides, with it. She would marinate it for a full week in the fridge. I used to eat that like I had two azzoles. I need to find that recipe. I know it's around here somewhere.

Same as a pot roast recipe. Dutch Oven or Crock Pot. Long and slow. Add whatever you'd like and make a gravy. And you also have to have a traditional Rutabaga and Parsnips.

Low and slow.
And slow is easiest if you start the crock pot before bed.

Tough as hell, neck is tasty and tender with enough time.
More time than you expect. 8 hours? More.
The fork will tell you.

How much liquid are you guys using a crockpot putting in it for an 8+ hour cook?

Hell yeah. Low and slow. Don't need much liquid, but a little will help, use some good stock.

Bone in or bone out / rolled and tied?

I bone out and just lay in the pan. Sometimes a little bit of a steak marinate like dales moores etc but not always. The meat will make a lot of its own liquid. I used a pack of ranch seasoning this time because I saw it. I couldn’t tell any difference than when I just use salt pepper garlic. It tastes just like chuck roast or pot roast to us.

I love boned out, slow cooker neck roasts.

Thick slice a couple of big onions & line the bottom of the crock pot, season neck roast (usually use a crock pot pulled pork seasoning), place on top of onions, add a good organic stock & cook on low for 8 to 12 hours.

Once cooled, pull like pork, reduce cooking liquor & serve with fresh buns.

Absolutely delicious !











Used BBQ sauce, instead of stock for this one;



Non pulled pot roast;

When it's still reaaly wet, heat up skillet, throw pulled meat in & crisp up a little !

Wow! Those pictures sold me.

I agree with those above. Neck is one of the best tasting cuts on a deer or elk. Low, slow moist heat is the way to cook them.
The are great as a pot roast, or cooked down to a "pulled serving" and coated with BBQ sauce. It's great in so many different ways.
Just excellent.

I love a neck roast.

Best I ever had was floured and then browned in a large skillet.

Placed in the oven in a roaster with a few cups of stock and onions.

Cooked for about 4 hours at 225-250 degrees.

Roast was removed from the roaster and pan juices were used to make gravy.

Served with oven roasted potatoes and the gravy over meat and potatoes.

That sounds good.

We always cut the meat off and make sausage out of the neck.

Did a killer barley soup in the pressure cooker with one the other day. Cut the main meat off, then shredded the meat off the neck bone with a fork after it was done. Probably a pound of meat left on it.

I don't use it much because of prevalence of CWD. Colorado Parks and Wildlife recommends not going up the neck very far because of location of lymph glands which should be avoided the same as cutting into the spine.

Used to be the second thing cut off the first deer hanging in camp (first the tenderloins). My fathers favorite was to slather it with yellow mustard and season liberally with black pepper. In a covered roaster with a few cut up onions then into the oven for several hours on 250. What wasn't ate that night was pulled and BBQ sauce added for samiches later.

do you think that would still be a problem even after a long, slow cook...?