I am going to try slicing up a neck roast and try making it a few ways. First grilling it in a cast iron pan and then cooking it in au jus with onion and peppers.
So I sliced up a neck roast thru it in a pan with some broth and seasoning, cream of mushroom and some carrots. I cooked it the carrots got a little soft on medium heat. The venison stayed tender and was damn good. My son was home so there were no left overs.