Give this a try, almost all of our back straps get made up as prime rib and slice up left overs for Philly sandwiches with au jus !!!
Prime Rib Rub with injector -http://stores.curleyssausagekitchen....ing/Detail.bok
Prime Rib Rub without injector - http://stores.curleyssausagekitchen....%2C/Detail.bok
Taste Booster - http://stores.curleyssausagekitchen....ing/Detail.bok
Recipe - http://stores.homestead.com/TCurley/...b%20Recipe.pdf
Years of hunting a processing my own I have only cut one neck roast out of a deer that would have been worthy of saving for a roast and ended up chunking it up for sausage not knowing how to try make it up. I am sure I could have gotten descent neck roasts out of a few others but didn't try and just cut chunks of meat off the neck instead of roasting it out.
The deer have to be of very good sized, thick, full necked to get a fair sized roast. Interested in hearing responses from the upper mid-west states (MN, WI, MI, IA) where deer have a reputation of a larger body size.
I wonder if rut affects the amount of meat in a bucks neck? I know the rut sure affects how thick a bucks neck is.