venison neck roast

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two-dogs

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planning to do one up in the slow cooker for 8 or 10 hrs on Thursday or Fri. Leftovers will be used for sandwiches on the next days hunting trip. Anyone got any suggestions as to what all to put in with it?
Sauce?
Spices?
Liquid?
I was thinking a cubed onion, maybe a cubed potato, baby carrots, a garlic clove
Other?
Thanks for any suggestions.
 
Can of mushroom soup, pack of dry onion soup mix, chopped onion and a few strips of bacon to drape over it. I usually do it in a roaster on low and wrapped in tin foil, but the slow cooker will work too.
 
Rub the roast with garlic, onion powder, dill seeds, lemon pepper, dried oregano. Wrap the venison roast in a fatty pork roast that was cut to fit around the venison and tie together. Sprinkle with some black pepper. Slow cook for 3 hours, then turn to low for another 2 hours or until it all starts to break down.

Slice and enjoy!!
 
Place roast in slow cooker, sprinkle with some garlic powder or minced garlic, add potatoes, onions and carrots, add Tex Mex or Cajun seasoning, black pepper, 2 TBSP lemon juice, 2 TBSP Worcestershire sauce, 4 TBSP brown sugar and one can of Coca-Cola/Pepsi/Dr Pepper or Root Beer, cook on high until done.

I usually start with a frozen roast and cook for 6 hours.
 
Number one roast in are family. One neck roast package of onion soup mix the new roasted garlic one is great .add one can of tomato soup or dices tomatoes. This will make a fantastic gravy and a super tender roast .after 5 or 6 hours we add carrots potatoes and what ever you want. .This is a great recipes. Dutch
 
As well as spices and such above I will sometimes use a knife to cut some slits in the meat and jam pieces of garlic clove in the holes like you would when cooking lamb.

I find it goes decently in the slow cooker with a vindaloo or other indian curry as well.
 
When I first got together with my wife, she liked to cook, and was/is a good cook. She always got fancy with the sauces and spices and floopy stuff on my moose and venison.
It was always good but one day I cooked a moose roast with just a bit of pepper on it, in the slow cooker simply to show her something.
She couldn't believe how good it was all by itself. She was under the impression that you needed all that other stuff to make wild meat taste good.
Sometimes simple is better.
I like just garlic and pepper on mine. If you suspect it's going to be a gamey one then carrots and onions will help tame that as well.
What ever you do, as long as you cook it long and slow it should be great.
 
The gamey taste is very easily rectified by cooking the gamey meat with either a little vinager or lemon juice. Most often it is not required but we have all had that deer or whatever that has that certain smell or taste. One reason I hate hunting deer in front of dogs. They are all worked up and it changes the meat.

I prefer my venison fried in butter with onions, black pepper and a little garlic. That's it. I also never cook it with salt as salt draws out moisture and can make an already dry meat very very dry. I salt once served.
 
hoytcanon said:
Salt, garlic, onions... Nothing else.
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Diablo7101 said:
When I first got together with my wife, she liked to cook, and was/is a good cook. She always got fancy with the sauces and spices and floopy stuff on my moose and venison.
It was always good but one day I cooked a moose roast with just a bit of pepper on it, in the slow cooker simply to show her something.
She couldn't believe how good it was all by itself. She was under the impression that you needed all that other stuff to make wild meat taste good.
Sometimes simple is better.
I like just garlic and pepper on mine. If you suspect it's going to be a gamey one then carrots and onions will help tame that as well.
What ever you do, as long as you cook it long and slow it should be great.
Click to expand...



These guys have it right.... Why anyone feels the need to put a whole whack of sauces, seasonings and junk on a nice piece of wild game meat is beyond me... To each their own I guess.....
 
I like tossing in some carrots, celery, turnip, or other hard pomme due terre.
Something a tad different other than potatoes.

Yer gonna git them stinkies 'gin.
 
Superbrad said:
These guys have it right.... Why anyone feels the need to put a whole whack of sauces, seasonings and junk on a nice piece of wild game meat is beyond me... To each their own I guess.....
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Everyone's palette is different, some are used to different methods and tastes, that's why I have a widely varied range of recipes for game meat. Some like spicy, some like sweet, some like bland, etc...

This thread has already shown many ways to cook a venison roast which is great, anyone that reads it can choose from the suggestions according to their own tastes!!!

I'll steal ideas from threads like this myself!!
 
+1 on liking this thread.

This years buck (my first) has turned out to be unusually delicious. I've had lots of Venison, but this little guy is really turning out.

First burgers were awesome, and the first stew was AMAZING.

Is it because I shot him right through the heart while he was standing calmly? And him being pretty young?
 
Cleftwynd said:
Everyone's palette is different, some are used to different methods and tastes, that's why I have a widely varied range of recipes for game meat. Some like spicy, some like sweet, some like bland, etc...

This thread has already shown many ways to cook a venison roast which is great, anyone that reads it can choose from the suggestions according to their own tastes!!!

I'll steal ideas from threads like this myself!!
Click to expand...

Absolutely, and to each their own as I said. Personally, I think the whole idea of meat tasting "Gamey" is over exaggerated.... Most who have never eaten wild meat before or have little exposure to it, have it in their head from day one that they have to "kill the wild taste"..... I always try to encourage folks to try the meat lightly seasoned first and see how they like it and go from there....

Personally, I seasoning the heck out of a nice cut of meat until you can't taste the meat anymore is akin to overcooking a filet mignon and then taking a bottle of heinz ketchup to it.... but, as you said, everyone's palette is indeed different....
 
I completely agree with you Superbrad, if it was up to me, I wouldn't even bother cooking half the time, when the people you serve it to bury it in a cup of ketchup or bbq sauce I feel insulted after going through the effort to make a healthy and tasty meal :(.

So, I cook to please those I cook for, not for just myself and tell them to like it. And IMHO if they have more ketchup than meat, I'll just give them balogna next time as they can't taste it anyway lol.

I know of one that can't even eat potatoes in any form except fries without burying it in Catalina salad dressing, and I mean buried.....same thing with fish :(.
 
I basically do all the same, but use worchestire sauce splashed over it and then use a bottle of red ($11-15) merlot or cab are my go to choices. Dutch oven into the oven at 325 for 4-5 hours. Check on the hour and baste. I have also had success with a couple of strips of bacon over the whole thing but this does not cure the need to baste. At the end, I let it sit until cool enough to work and remove the bones, quick reheat and you are guaranteed to impress your dinner guests :). Love low and slow
 
Apple Juice... Lots of good veg and spice comments. It all depends if you are just wanting to cook the meat separately or have a full meal in the cooker. If separately, dry spices, red wine, Apple juice and Wor$%$#@ Sauce :)
 
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