Half cup of water, garlic cloves cut in half... a couple whole cloves inserted in the roast via a knife slice, slivered onions... salt on top of everything (not too much)... if you want to go wild, add pepper and a few shakes of Worchestshire sauce. Low and slow... prepare to take a bow.
venison neck roast
- Thread starter two-dogs
- Start date
Half cup of water, garlic cloves cut in half... a couple whole cloves inserted in the roast via a knife slice, slivered onions... salt on top of everything (not too much)... if you want to go wild, add pepper and a few shakes of Worchestshire sauce. Low and slow... prepare to take a bow.
lol! Awesome! I'm glad you OK'd the pepper, I love pepper on everything (and it's good for you)!
lol! Awesome! I'm glad you OK'd the pepper, I love pepper on everything (and it's good for you)!
If you want to get all "fancy shmancy," then substitute red wine for the half cup of water... pour it over the roast and then season, so you don't wash the seasoning into the bottom of the pan.... Yuppies like the sound of; "roasted in wine."
I've used beef broth (cambells) and the last elk roast I did in the krawker-pawt I used
mushrewm broth...........again, campbells.
Frozen roast in the krawker-pawt I think for 5-6 hours.
Even the wifie tawt it wuzz hm hmmm hmmm good.
mushrewm broth...........again, campbells.
Frozen roast in the krawker-pawt I think for 5-6 hours.
Even the wifie tawt it wuzz hm hmmm hmmm good.
Slightly off topic but someone mentioned the taste difference from deer shot in front of dogs or otherwise stressed. I've shot several deer that were on a full run, being spooked by whatever. Quite a few bucks, because of the season, really stank of old urine. Anyway, I've yet to taste a difference in the meat. Has anyone really tasted a difference? I've had does and bucks from the same year and never noticed that any had a bad taste.
Second, I like to change the recipe for venison though I prefer a slightly hot seasoning like Cayenne pepper. Just what is it that people have against Ketchup? If it was only sold in a fancy French/German/Indian/ or other gourmet restaurant, it would cost $100 a bottle. Why is it that any recipe using Garlic (way over done) is looked upon with favour but the best sauce ever developed by mankind (Ketchup) is somehow looked down upon. (Sorry, just my sounding off, had to get it off my chest). Hope everyone has a great venison meal this Christmas.)
Second, I like to change the recipe for venison though I prefer a slightly hot seasoning like Cayenne pepper. Just what is it that people have against Ketchup? If it was only sold in a fancy French/German/Indian/ or other gourmet restaurant, it would cost $100 a bottle. Why is it that any recipe using Garlic (way over done) is looked upon with favour but the best sauce ever developed by mankind (Ketchup) is somehow looked down upon. (Sorry, just my sounding off, had to get it off my chest). Hope everyone has a great venison meal this Christmas.)
Lol.... Yuppies...
This is my exact recipe for neck roast or shoulder roast.... No wine.... I throw a tray of white mushrooms in with it too so the shrooms soak up the taste of the meat and broth...
Two dogs.... If you do decide to use the wine, be sure to serve it in French to make it sound fancier... "Cou de chevreuil roti au vin"... Lol
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big boar,
As discussed, people have different tastes varying from sophisticated to... ?
For some it is more enjoyable to smother their wild game in various concoctions and cook it till it has no structure or flavour of its own left. Nothing wrong with that. Finish it off with a side of ketchup. Whatever floats your boat, as they say.
Others tend to keep things as simple as possible and/or use techniques that exemplifies the wonderful flavour and texture of the meat.
I fully admit to thinking it preposterous to smother game meat in ketchup or A1 sauce, but I would go to battle to protect your right to do so.
The prospect of using canned stock or powder soup mixes seems equally ridiculous; the animals provide us with ample bones to make excellent, nutrient-rich stock. But again, if that's what people like to do, then that's what they should do.
As discussed, people have different tastes varying from sophisticated to... ?
For some it is more enjoyable to smother their wild game in various concoctions and cook it till it has no structure or flavour of its own left. Nothing wrong with that. Finish it off with a side of ketchup. Whatever floats your boat, as they say.
Others tend to keep things as simple as possible and/or use techniques that exemplifies the wonderful flavour and texture of the meat.
I fully admit to thinking it preposterous to smother game meat in ketchup or A1 sauce, but I would go to battle to protect your right to do so.
The prospect of using canned stock or powder soup mixes seems equally ridiculous; the animals provide us with ample bones to make excellent, nutrient-rich stock. But again, if that's what people like to do, then that's what they should do.
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Chuckbuster
CGN Ultra frequent flyer
On a different note, I removed the meat from my buck's neck and am making a vindaloo as we speak.
VanIsleCam
CGN Ultra frequent flyer
Come on Hoyt - we are just comparing recipes here. I am about as far from a yuppie as you can get. I never drink red wine other than enjoy the cooked off flavours. But having said that, I challenge you to a neck roast cook off any day. Yours will be passable and suck in comparison to what I table.
I cut the windpipe out during the gutting process.... Once skinned, you can do one of two ways, slice the meat along the spine from the throat side (following the cut you made to pull the windpipe out), then tie to cook. Or you can make two cuts, essentially where you want the roast to start and end, and pull the meat off the spine.
Depending on size of deer, the second method can require some work......
