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Venison neck roast lunch meat??

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tattoo dave:
So I guy I work with smokes his neck roasts then slices them up for lunch meat sandwiches. Sounds yummy, and I'll be trying it as soon as I get a slicer. Just wondered if anyone else does something different with the neck roasts.

Tattoo Dave

nclonghunter:
All my roasts go in a slow cooker with two cans of mushroom soup.....it is awesome.

chamookman:
I cook 'Em just like a Pot Roast - Neck Roasts are My favorite meal on the Deer ! Bob

Dakota Kid:
I start mine in the smoker and finish it off in the oven. Just remember low and slow. You'll know if you did it too fast, it will make a boot heel seem tender.

My uncle used to cut "x's" into the roast and stuff the holes with a garlic spice mix. After it was cooled and sliced there were little pockets of flavor in the sliced meat, a classic camp favorite. It took the rest of the season for the garlic smell to fade, but it helps to solidify the memories.

JW_Halverson:
Yup, nothing been said in this thread that I could say is wrong!  Worse yet, I didn't have time for breakfast and it is about time for lunch, so this is an exquisite torture to read!

I have grilled/broiled neck roasts hot and fast, leaving them bloody rare.  I allow them to cool, then chunk it into stew sized pieces, drown in red wine and leave it in the oven at 225 degrees F for 5 hours.  Add pearl onions, mushrooms, and a can or Campbell's Golden Mushroom soup, give it an hour at 325 degrees to finish and serve with thick homemade noodles, poratoes, or rice, and a big old stick of sourdough baguette!

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