Main Discussion Area > Cooking Forum

Venison neck roast lunch meat??

<< < (2/3) > >>

H Rhodes:
onion soup mix, a little water, some bell peppers and mushrooms, put in crock pot and cook till it falls off the bone.  Neck roast is so good.  Dang it!  I have made myself hungry...

Pappy:
I put them in a black pot with some seasoning/ liquid [different kinds depending on what I am feeling that day]  I really like Italian dressing [low fat of course]  ;) ;D ;D and cook slow on the coals most of the day, about mid day add some taters/carrots/peppers bell or maybe some hot and cook a couple more hours. Yum yum.
 Pappy

GlennM:
I tie up the neck roasts. Cover in Montreal spice. In a very hot cast iron skillet, sear all the side to get a nice crust on the outside. Once done, transfer to a crock pot, with mushroom soup, pkt of onion soup mix, red wine, and beef broth. Cook for 12-14 hours. During the last 2 add onions and sliced mushrooms.  Break the meat apart and pile onto a good hard roll with horseradish mayo. Delish.

JW_Halverson:
I seared a neck roast the other day in heavy cast iron, then crock potted it with vegetable broth, red wine, Italian spices, mushrooms, and onions.  When it was falling apart, I pulled the roast and shredded it.

I split some Italian bread rolls, slathered with garlic butter, popped them under the broiler until they toasted.  Once toasted, the rolls were covered with slices of mozzarella cheese and back under the broiler. 

The sandwich was finally assembled with a load of meat, mushrooms, and onions. Then cups of the broth were served alongside for dipping.  I accidently splashed a little of that broth and it hit my forehead.  My tongue slapped my face raw trying to get to it!!!

chamookman:
Whoa - Does that ever sound good JDub ! Bob

Navigation

[0] Message Index

[#] Next page

[*] Previous page