Foodie Friday Recipe: Venison Neck Roast

The neck meat on a deer is sometimes overlooked when it comes to cleaning and cooking, which is a shame, because it can be used to create some outstanding venison neck roast recipes. One of the best methods is to toss it in a slow cooker with a few extras and use it for top-notch sandwiches. 

This venison neck roast recipe comes to us from Mary Baker, of Florida. Peppers, onions, cheese and mushrooms — all mixed in with tender venison on a sub roll. Delicious!

MORE TIPS FOR COOKING VENISON NECK ROAST

Foodie Friday Recipe: Venison Neck Roast

It’s a shame when the neck meat is overlooked, because it can make some fine-tasting meals, like this venison neck roast Philly cheese sandwich. (Photo courtesy gettyimages.com)

SLOW COOKER WISDOM FOR VENISON RECIPES

Ingredients

  • 3 to 5 pounds deer neck meat (untrimmed)
  • 1/2 onion, finely diced
  • 1 green bell pepper, finely diced
  • 3 to 4 tablespoons butter
  • Salt, pepper, and garlic salt for seasoning
  • Sub rolls (or your favorite bread)
  • Shredded colby or monterey jack cheese
  • Chopped mushrooms (optional)

Directions

Put meat in slow cooker or roasting pan and season with salt and pepper and garlic salt generously. (Works best to leave overnight on low heat to ensure tenderness) Save a 1/2 cup of broth cooked out of meat for adding later. Melt butter in medium-large skillet; add onion and bell pepper and saute until tender. Chop neck meat with kitchen scissors or shears in about 1-inch pieces. Add meat to the skillet, and season as desired with more salt, pepper, and garlic salt. Brown the meat on medium-high heat for 5 to 8 minutes stirring occasionally, then add the broth back in and stir. Serve on a sub-roll or your favorite bread, add cheese and let melt. Makes a great Philly-Steak style sandwich, very moist! Also very good served as quesadillas, on a biscuit, or just by itself.

LEARN HOW TO BONE OUT A VENISON SHOULDER

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YOUR GUIDE TO PROCESSING & PREPARING VENISON

Gut It Cut It Cook It is one of several great venison cookbooks available in ShopDeerHunting.com with tips and recipes for your hard-earned venison. It includes proper field dressing and butchering to storing and preparing your venison. In this info-packed book you’ll find checklists and descriptions of tools you’ll need to get the job done right and affordably, advice for shot placement and ammunition, step-by-step photos and instructions for proper field dressing and skinning, the best tips for butchering, wrapping and freezing venison, and much more. You’ll also get a bonus CD of 50 venison recipes, field dressing chart and meat cuts chart. See it and other great venison cookbooks here.

Cick to learn more …

For more outstanding step-by-step tips on cleaning, processing and preparing your own venison just like these, check out Gut It. Cut It. Cook It. by Eric Fromm and Al Cambronne, available now at ShopDeerHunting.com.