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neck meat from a deer...?

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half eye:
paulc,  I use the whole thing....I cut the neck meat and the rib meat cut into chunks small to medium and maybe a little trimming but not much.....my wife cans it. Ya can make barbecue, "pulled venison", use it in Quesadias and whole bunch of stuff. When ya open one of the jars just scoop off the "stuff" and ya got the tenderest meat ya could ever want....allready cooked. My father-in-law used to eat it right out of the jar and God help ya if ya reached fer some :o
rich

gstoneberg:
For me it depends on the size of the deer.  I always take the neck meat from bucks, but very little from does in Texas.  On large bucks I get 2 roasts, but usually it gets ground.

Hobow, you sparked a memory.  I helped a guy build an osage bow in Nebraska and then we hunted together that season.  It was the last fall we lived there before moving to Texas.  He was a manager at the local Hormel meat packing plant and had a team of meat cutters.  I killed 2 does with him (I put him in my best spots and yet where ever I set temporary stands to hunt, the deer came to me) and he asked if he could help butcher.  When he got done boning a carcus the bones rattled.  I've never seen anything like it.  We definitely took all the neck meat off those does.

George

Justin Snyder:
Waste not want not. I use the neck meat. I pick that sucker clean and make jerky or ground venison with it.

Sparrow:
You won't believe how much meat you get off of a neck. Get the head cut off and disjoint it from the backbone down there at the start of the ribs/shoulder take the whole thing and put it in a big stock pot or a waterbath canner pot and cover it with water,cut you some onions into there and put in some garlic,salt and black pepper.Boil that thing till the meat is falling off the bone,Shred it up and make you a mess of burritos or any recipe  using pulled pork,or chop it up and make a hash.Take some of the strained broth,put in a couple big handfuls of meat and a couple of cups of rice,more onion and salt and pepper to taste,make you up a mess of cornbread and invite some buddies over,they'll be sopping the pot. Chop it up and put you in some diced red onion and Mayonaise and salt and pepper,make a thick samwitch, Oh man ! A cold pilsner and you be in heaven soon. It freezes well for later use in all the ways mentioned. Bon Appetite' Amigo  '  Frank

JW_Halverson:
I understand the urge to use every last bit of meat you can from your deer, but I even used to save all the gristle trimmings!!!  I'd throw all those little bits of tendons and ligaments and connective tissue off to the side.  When I was done, I'd have a pile of about two pounds of stuff. 

I'd toss it in a large pot, add a little water, and get it to simmer really low for a couple hours.  I'd pour it out in a large cakepan and allow it to cool and jell in the fridge.  I cut it in small strips and freeze.  This stuff is kinda like venison jello-jigglers for dogs.  It contains lots of chondroitin and such, helps keep older dogs joints in good shape.  If your dog has a sensitive stomach, prepare for a gas attack that will make WW1 mustard gas smell like air freshener.  But your dog will love you and you are making good use of the game.

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