the glory in a deer neck

[in. pred]

pulled a debones and trimmed neck out of the freezer the other day. had a hankering for some pulled bbq sandwiches. beck meats got the flavor man. what i ended up with never got sauced though! it turned out to be an extremely succulent roast like meat. sauce would only ruin it.

i did a different brine using tender quick this time. water, tender quick, pepper, rosemary, and splash of dales. i let that set in the brine for two days. rolling it around twice a day. the day of the cook it was way too hot out to fool with the smoker. so i tossed it on the gill to char it up real good. when satisfied it had enough grill flavor, i took it off. then i put it in the instantpot, already hot with beef broth and an onion. i pressure cooked it 20, then in slow cook mode. maybe another 1.2 or 2 hrs i dont remember. that sure did it! the flavor was rich and tender enough to mash with a fork. no knife required. and most times when you do that to deer its kinda dry. this meat is like a sponge! juiciest ive ever encountered! must have been the tender quick soak?

it was well worth the 2 day wait. could never get tired of this stuff.

 

[thirdeye]

Neck roasts from wild game or a hog are a hidden gem. I finish my pork neck bones in a traditional pressure cooker and the picked meat resembles pulled pork.

 

[indaswamp]

Heck yeah man. Neck is an underrated cut on a deer. Great as a Mississippi pot roast too!

 

[in. pred]

yea, you know your talking to a seasoned hunter game chef when they know about neck meat. lol

 

[Timber II]

Yep crock pot charred necks but will try the TQ method! Looks excellent. Bow season is only 9 weeks away……

 

[smokerjim]

Looks excellant, neck meat is great

 

[Firehawk54]

Looks delicious!!

One of my favorite cuts of meat is either Deer or Elk neck roast. So much more moist and flavorful. I usually season and sear with smoked beef tallow in the dutch oven, then cook for many hours in the dutchoven with some beef stock and a little cooking sherry or red wine.

 

[creolesote]

pulled a debones and trimmed neck out of the freezer the other day. had a hankering for some pulled bbq sandwiches. beck meats got the flavor man. what i ended up with never got sauced though! it turned out to be an extremely succulent roast like meat. sauce would only ruin it. View attachment 737086
i did a different brine using tender quick this time. water, tender quick, pepper, rosemary, and splash of dales. i let that set in the brine for two days. rolling it around twice a day. the day of the cook it was way too hot out to fool with the smoker. so i tossed it on the gill to char it up real good. when satisfied it had enough grill flavor, i took it off. then i put it in the instantpot, already hot with beef broth and an onion. i pressure cooked it 20, then in slow cook mode. maybe another 1.2 or 2 hrs i dont remember. that sure did it! the flavor was rich and tender enough to mash with a fork. no knife required. and most times when you do that to deer its kinda dry. this meat is like a sponge! juiciest ive ever encountered! must have been the tender quick soak?
View attachment 737092
it was well worth the 2 day wait. could never get tired of this stuff.

A Cajun seasoned bone in deer neck cooked long and slow with lots of onions and then pulled like roast is one of the top three meals from venison if you ask me. As good as any beef roast.