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!
- 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)
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
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.