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South of the Border Neck Roast

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mullet:
Tried something different today with a venison neck roast. I stewed the meat till it was falling apart in a pot with water, crushed garlic, crushed cayenne, one squeezed lime and one squeezed and quartered, cilantro, Goya salt, quartered red potato's, Vidalia onions, Poblano peppers. When almost finished dumped in a can of Frijoles Negroes and a can of red pinto beans. And, now I'll let it simmer till the wife gets here from Indiana. I started it when she left Chattanooga this morning. Think I'll make some corn bread, too. :)

It sure smells good.

Del the cat:
Sounds good... PM me a plate full :laugh:
Del

mullet:
Will do, Buddy. It's still simmering. She should be home soon, about a 8 hour drive.

Pat B:
Looking forward to seeing your concoction and getting the culinary report.
 You're such a thoughtful husband.

chamookman:
Dang Eddy, Ya got Me droolin' on the keyboard ! Neck Roasts are perfect for recipes like that - one of My favorite cuts on a Deer - Bob.

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