Deer Neck Meat - Recipes

Other than grinding all the neck meat up from a deer, yall have any other recipes neck meat can be used for? I usually just use it for stew meat.......

I’ve used them as roast also or put in a roasting pan cook till done then shred and make barbecue sandwiches out of it.

Drop it in a crockpot, add salt, pepper, a bottle of Kraft original bbq sauce, or whatever brand you like. 4-5 hours you have deerbqq .

Thanks guys, bbq deer sounds good, I think i will try dropping it in the crook pot......

Treat it exactly like any other roast. I like searing it in a Dutch oven to brown it, then deglazing the pan with onions garlic and red wine. Add carrots and your favorite spices and either set to low or put it in the oven for hours. Remove the meat, thicken the gravy with corn starch or a roux and serve over rice or mashed potatoes.



I consider the neck roast to be the best part of the whole deer. I love it.

Crockpot, season to your taste and I agree one of the best cuts from a deer.

Man, you’ve been missing out. Neck roasts are probably my favorite part outside the tenderloins. I’ve smoked them with pretty good success, you just have to remember there’s not a lot of fat so you’ll need to baste more often and when it hits the stall at 160 degrees chop up 2 sticks of butter and wrap it with foil tightly and let it finish. Shredded deer sandwiches

That's sounds awesome, I definitely have been missing out.....

This. The neck roast is one of my favorites as well. I usually will do shredded or pulled style bbq sliders. I will brown the meat on all sides in cast iron or Dutch oven with butter, garlic, onion, and sometimes rosemary. Then make a stock or use some stock I already had made before and put it all in a crock pot. Season it up real good and throw in some onion halves and more garlic. Let it go lo and slow for a while. Then toast up some slider buns and top with your favorite bbq sauce.

A really close Mexican friend of mine makes some killer tacos with the neck too. They are “birria” style. So you have a “consomé” or basically au jus that you dip the tacos in as you eat them. Killer recipe.

Thanks for the recipe, I was wondering what type of seasons I would start with and you gave me all I need, I have all the seasons you listed in the kitchen.......

Im not a fan of BBQ with deer meat. But I do make a lot of french onion soup, dry itailian seasoning, and just salt and pepper with a box of beef stock. Serve on the bread of choice, over noodles, or with rice.

If he could pass that along I’ll buy him a case of beer. I got introduced to birria style tacos last year and I absolutely can’t get enough of them.

We make birria tacos all the time with venison. It’s fantastic

A buddy of mine puts it in a crock pot with a gravy packet or 2 and let's it cook all day while him and his wife are at work. When he gets home he just takes the meat off the bone and kinda stirs it around a little and then cooks him a pot of rice to go with it. He brought some to work once for me to try and it is some fine eating.

Thanks.....I would eat that any time....

I will see if I can get it for you.

In the stock i usually use bay leaves, thyme, garlic, onion, parsley, and rosemary. If you have some bones to make your own stock that’s great but I usually just use a chicken or beef stock then add the above to it and let it’s simmer for a while before I use that stock to cook the roast in.

So I haven’t got the recipe out of my friend yet but I noticed this morning that the meateater site just dropped a tacos de birria recipe on their site using the neck roast as well. Here is the link https://www.themeateater.com/wild-and-whole/wild-recipes/venison-birria-tacos

Cook down to shreddable in an instapot or pressure cooker. Shred and chop. In a cast iron skillet sweat onions, red pepper and garlic in olive oil. Add the chopped neck meat (salt and pepper to taste) and brown stirring to mix all the ingredients. It may be my favorite deer dish. You can add potatoes to make it a more true hash, but I like it without. Have ate it the next morning with hash browns and fried eggs.

I've made a version of this before using neck roasts or shoulders. Used the below as sort of a reference. I substituted Rotel instead of tomato sauce and I used beef broth instead of water and bullion. I like to smoke the roast or shoulder a couple of hours first and then add everything to the pan and cover and put it back on grill to braise. I didn't bother browning the meat first, just threw it in a pan, smoked for a bit, added the rest and covered and braised until fall off the bone.

Traditional Tejano Carne Guisada (Braised Beef for Tacos)

• salt and pepper
• oil
• 2-3 pounds cheap steak or roast, chopped into bite size pieces*
• 1 large onion, chopped well
• 3 cups water
• 1 (8 ounce) can tomato sauce
• 2 tablespoons garlic powder
• 1/2 or 1 teaspoon salt
• 2 tablespoons good quality beef bullion
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
Instructions
Stovetop Instructions:
1. Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat.
2. Salt and pepper the beef chunks.
3. Add about a tablespoon of oil to the pan and swirl. It should start to shimmer if the pan is hot enough.
4. Add 1/3 of the seasoned meat to the pan. Place the pieces of meat so that they are not touching each other (You don't want them to steam--see photos). Turn the pieces with tongs to brown all sides. Remove to a plate and repeat 2 more batches, adding more oil as necessary.
5. Remove the final batch of meat, then add the onions to the pan, adding more oil first if there is none left.
6. Saute the onions over medium heat for 5-8 minutes, or until mostly cooked through. Do your best to scrape up the browned bits.
7. Return the meat to the pan. Add the water, tomato sauce, garlic powder, salt**, beef bullion, pepper, and cumin.
8. Bring the mixture to a boil, then reduce to a low simmer. You want there to be some movement. If the mixture is completely still, turn it up a little. I had my burner set just below medium.
9. Simmer for 2-3 hours, or until the meat is tender and the gravy has thickened. Stir occasionally.
10. To serve authentically, put the meat, some rice, cheese, and guacamole in a warm flour tortilla.
11. It's important to note that this is not a shredded beef recipe; "Carne Guisada" literally means "Stewed Beef" so you want it to be just like beef stew, but without any veggies.

yea one of my favorites. roast in a crock pot with a little water and garlic and onions then shred later for barbq with a gibsons bbq white sauce.

Google Mississippi Roast recipe. Throw it all in the crockpot. Then make french dip style sandwiches and dip in the juice.