Primitive Archer

Main Discussion Area => Cooking Forum => Topic started by: mullet on July 12, 2015, 01:27:31 pm

Title: South of the Border Neck Roast
Post by: mullet 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.

Title: Re: South of the Border Neck Roast
Post by: Del the cat on July 12, 2015, 01:55:26 pm

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

Title: Re: South of the Border Neck Roast
Post by: mullet 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.

Title: Re: South of the Border Neck Roast
Post by: Pat B 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.

Title: Re: South of the Border Neck Roast
Post by: chamookman 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.

Title: Re: South of the Border Neck Roast
Post by: mullet 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. :)

Title: Re: South of the Border Neck Roast
Post by: TRACY on July 13, 2015, 07:29:53 pm

Sounds yummy! What's your wife doing up here in Yankee land Eddie? :D

Tracy

Title: Re: South of the Border Neck Roast
Post by: JW_Halverson 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.

Title: Re: South of the Border Neck Roast
Post by: mullet 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