What do you guys do with the neck meat? I think because of how we skin getting the full length of neck skin and exposed can be a challenge. Make the extra effort and cut the cape up to the throat. Neck roasts trim up real nice and are as tender as the back straps.
Either neck roast, dice up for stew meat or grind for burger or jerky. It is really a great cut of meat.
neck roast is one of the best pieces of venison----place kneck roast in large crockpot--add onion soup mix and a cup or cup 1/2 let er go on low all day !!!! MMMMMMMMMMMMMMMMMMMMMGOOD
Just cooked the neck a couple days ago. Whole neck in a roaster oven all day. Then pull of bones like pork. Shredded and mixed with some BBQ sauce. makes a great sandwich with some cheese and pepperoncinis.
I sometime cut neck into steaks and pan fry in cast iron skillet... My uncle always said the neck was better than the back straps! I do this by separating the neck muscles, cut into steak size chunks - tenderize - flour and season - and fast fry in super hot skillet with corn oil to a medium rare burn. Remove from skillet place steak in baking dish - cover with foil - put in oven 250 degrees 20 minutes. Make gravy out of the pan drippings to pour over steak - Serve with spinach or kale salad Slap your granny for the last bite good!
I like to use the neck meat in Poppers and Stew. The Poppers all you need is jalapeno filled with cream cheese a piece of neck meat wrapped in bacon.
That's part of the deer I just bag and freeze, when season is over I take all mine and my sons bagged meat to get salami and slim jims made. waiting to pick it up now
Best BBQ or venison on wick sandwiches. It makes a bunch. I place it in crockpot, then cool and place in Individual vac seal bags to defrost later and decide on further seasoning at that time.
I like to make canned meat out of it, I don't have to spend a bunch of time removing all the silver, etc. I just clean off the outside fat as much as possible. I also do this with the hock meat and any trim that has a bunch of silver running through it. Cut into inch to inch and a half chunks and pack as much as you can into a Pint jar. Add a tablespoon of onion soup mix. Pressure cook at 12 lbs for 90 minutes. The jars will have quite a bit of liquid in them when they are first removed, but it disappears once they are cooled. All of the silver skin etc. dissolves during cooking and will be sitting on the top of the meat once it cools and can be simply scooped out. You are left with pure meat that has a nice consistency to it (not mush). It is great just simply put on top of a Ritz cracker, mixed with mayo and made into sandwich meat, or one of my favorites is to add it to stroganoff. A friend taught me this several years ago. A lot of people balk at canned meat (I did at first as well), but once you try it you'll want to make more of it.
