Never throw away the neck when processing your deer! This is one of my favorite cuts of venison, and a perfect camp meal when having access to power for your crock pot. I have cooked this same meal using a cooking bag when an oven was the only means available. Either method cook slow and long until the meat is tender. I love the long strands of meat that remind me of slow cook pot roast. When using these ingredients your venison will taste very similar to beef.
This is a complete meal serve with nothing more than dinner rolls, or possibly the addition of a dinner salad. The total meal is high in nutrition, low in fat and moderate in calories.
I started preparing this meal early a.m. on a Super Bowl Sunday, and was enjoying my meal at game time. The preparation time is less than fifteen minutes, but needs to be cooked six to eight hours, or until the tender meat falls away from the bone.
This recipe was all my 7-quart Crock Pot could handle. You can include or substitute other vegetables and ingredients from your favorite pot roast recipe. The soups used in the recipe add all the spices I needed other than pepper.
- 5-7 pound venison neck roast
- 2 cans of whole or new potatoes (I use canned potatoes because they will not cook apart.)
- 2 medium size onions, quartered
- 10 celery stalks cut into one inch pieces
- 2 cans of diced tomatoes
- 1 can of mushrooms (any cut)
- 1 can cream of celery soup
- 1 can of cream of mushroom soup
- 1 package of onion soup mix
- 1 1/2 TBS pepper
- 1 cup of water
I used my thawed neck roast straight from the freezer without any soaking in brine, or using any tenderizers.
Place your roast in the crock pot. Add all ingredients including liquid from potatoes. After the last cup of water, use your spatula to stir and mingle the ingredients together.
Set the cooking temperature on the crock pot to high. After the contents come to a full boil you can turn it to medium or low until the meat falls from the bone.
Serve with dinner rolls, or optional dinner salad.
This recipe was created by Sam Hall of Global Outfitters. This and other wild game recipes were inspired by 20 years of hosting the Wild Beast Feast in Huntsville Alabama, where kindred spirits of the outdoors shared their cooking talents for wild game, fish and fowl, with friends and family.