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Author Topic: South of the Border Neck Roast  (Read 4809 times)

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Offline mullet

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South of the Border Neck Roast
« on: July 12, 2015, 01:27:31 pm »
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.
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Lakeland, Florida
 If you have to pull the trigger, is it really archery?

Offline Del the cat

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Re: South of the Border Neck Roast
« Reply #1 on: July 12, 2015, 01:55:26 pm »
Sounds good... PM me a plate full :laugh:
Del
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Offline mullet

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Re: South of the Border Neck Roast
« Reply #2 on: July 12, 2015, 05:36:46 pm »
Will do, Buddy. It's still simmering. She should be home soon, about a 8 hour drive.
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Lakeland, Florida
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Offline Pat B

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Re: South of the Border Neck Roast
« Reply #3 on: July 12, 2015, 11:10:52 pm »
Looking forward to seeing your concoction and getting the culinary report.
 You're such a thoughtful husband.
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Make the most of all that comes and the least of all that goes!    Pat Brennan  Brevard, NC

Offline chamookman

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Re: South of the Border Neck Roast
« Reply #4 on: July 13, 2015, 05:29:35 am »
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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"May the Gods give Us the strength to draw the string to the cheek, the arrow to the barb and loose the flying shaft, so long as life may last." Saxon Pope - 1923.

Offline mullet

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Re: South of the Border Neck Roast
« Reply #5 on: July 13, 2015, 04:25:46 pm »
It turned out real tasty and as usual, by the time I was through I had made enough for about ten people. Glad it is good, I'll be eating it for awhile. :)
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Lakeland, Florida
 If you have to pull the trigger, is it really archery?

Offline TRACY

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Re: South of the Border Neck Roast
« Reply #6 on: July 13, 2015, 07:29:53 pm »
Sounds yummy! What's your wife doing up here in Yankee land Eddie? :D

Tracy
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Offline JW_Halverson

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Re: South of the Border Neck Roast
« Reply #7 on: July 13, 2015, 09:16:53 pm »
Sounds like a carnitas stew!  Mmmm, stewing like that turns all the tough gristly bits into lovely hide glue broth.  Mmmm, delish!

I saw across the shanks of my deer and make osso bucco from them just for that reason! 

And corn bread would be the perfect mop for that goodness.  Well played, sir, well played indeed.
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Offline mullet

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Re: South of the Border Neck Roast
« Reply #8 on: July 14, 2015, 12:22:57 am »
Thanks, JW. Your Carnita stew got me to thinking about making it.

Tracy, she was in Nashville, Indiana for a Family Reunion. Her Dad's side of the family has one every three years. The next on is in San Antonio. I'll go to that
  one and load up on rock. ;D
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Lakeland, Florida
 If you have to pull the trigger, is it really archery?
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