Neck Roast Throw Down

VanIsleCam

CGN Ultra frequent flyer
Rating - 100%
41   0   0
In response to the suggestion that I am a yuppie for using red wine in my venison neck roast recipe by Mr. HoytCannon, I demand satisfaction.

Accordingly, I propose the following:

1) Each contestant prepare 2lbs of venison neck roast from this years harvest;

2) The entry be vacuum packed and sent by courier of the contestant's choice to the judge(s); and

3) And upon judging that the loser send a gift card worth $50 to the winners charity or retailer of choice.

Conditions:
Although venison may refer to many ungulates that it be Whitetail or Mule deer only and ### and age is immaterial.

Judge(s) are to be chosen from candidates roughly half the distance between the contestants. As I reside on Vancouver Island, I await disclosure of Mr. HC's location so an appropriate member of CGN may be chosen for delivery of the submissions. In the event of a disagreement as to choice of judge(s) that senior member of the forum are preferred and moderators are preeminent.

Other than heating the submissions, no further instructions, additions or accoutrements may be added or requested: for example, you may not ask for a rice pilaf, garlic toast, chopped green onions to accompany the dish. The submission must be complete in the vacuum pack sent to the judges.

May the best man win and I await acceptance of my challenge,

VanIsleCam
 
Hmmmm, count me out, the only time I eat neck roast is when it's ground up, stuffed in a tube and smoked, we call it salami ;)
 
Was it cheap red wine or a really good one. I don't even drink and still like it when my wife uses wine or booze to cook something for me. I had to buy a whole bottle last Xmas for her to use a cup of it and the rest sits there.
 
May be a riff off the neck roast but: front and rear shanks sawn in half/quarters/whatever; bone in. Big can of stewed tomatoes. Significant amount of rock salt. Quarter cup of olive oil. Significant amount of whole black peppercorns. Goodly pinch of red pepper flakes. Half a bottle of red. Two sprigs of rosemary laid ON TOP, not in. Put in a glass/clay casserole, bake lid on at 225 for 2.5-3 hours, remove lid, don't stir, cook two hours more or until fall apart. Eat sauce with those corkscrew pastas and drink rest of wine. NO garlic or onion.
 
I dunno guys.... But my favorite way to do up venison roast
Grind up pepercorns, coarse salt, coriander, pinch of fennel seed, rosemary, chilli powder in a mortar/pestil
Spread out evenly on a piece of wax paper big enough to completey wrap roast in.
Chop up fresh garlic very fine and also sprinke evenly on sheet of was paper.
Lighlty brush roast with olive oil and roll thru the spices, covering roast evenly.
Then wrap tightly and put in fridge for minimum 4 hours. Preferably overnight.
Then fire up the smoker and use alder and 2 tablespoons dried rosemary per pan of chips.
Smoke for 4 hours, turn roast at 2 hours temperature should never exceed 150
Then, into the oven at 300 , sealed with tin foil in a small roasting pan for 2 hours, maintain 300 and finish for 45 minutes uncovered.
Remove from heat, wrap tightly with foil and let rest for 20 minutes.

Try that with your favorite deer roast and get back to me ;)
 
wasn't gatehouse a chef at one time? If so he would be a good candidate as a judge for sure.

LOL, looks like the gauntlet has been thrown....full recipe disclosures should be mandatory if the challenge is accepted! :)
 
wasn't gatehouse a chef at one time? If so he would be a good candidate as a judge for sure.

LOL, looks like the gauntlet has been thrown....full recipe disclosures should be mandatory if the challenge is accepted! :)

he's too far west, they want somebody right snack dab in the middle of Canada (that's me), that way the roast will still be warm when it arrives!
 
wasn't gatehouse a chef at one time? If so he would be a good candidate as a judge for sure.

LOL, looks like the gauntlet has been thrown....full recipe disclosures should be mandatory if the challenge is accepted! :)


That's why I volunteered. :) 20+ years as a chef in Whistler BC, before becoming a semi retired country gentleman :)
 
I wanna do a slow cooker venison neck roast the day after tomorrow, what are the recommendations, again? Minimal ingreds as I remember, garlic inserts, onions, salt & pepper, min liquid etc. ????? Help me out, my memory is fading! Thanks, very much!
 
I wanna do a slow cooker venison neck roast the day after tomorrow, what are the recommendations, again? Minimal ingreds as I remember, garlic inserts, onions, salt & pepper, min liquid etc. ????? Help me out, my memory is fading! Thanks, very much!




HELP, I'm serious, it venison neck roast time! Lay the "how to" on me again, please! QUICK!
 
So simple..... Less is more.... Put the roast in your crock pot.... Chop up an onion and add...... Add a cup of stock or a cup of water and some stock mix...... 8 hours on low.... Serve with beef or brown gravy.....
 
Back
Top Bottom