Beer Braised Venison Neck Roast
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“What should we do with the neck? Just cut out whatever meat you can for grind!” Nope! The neck roast is too often overlooked for a meal. I wanted to highlight this badass chunk of meat with an equally badass recipe. You can actually do this recipe with any neck roast; deer, ram, antelope or even a huge elk! So next time you’re tired of carving out grind meat for your next burger, just remember you have a great excuse to be lazy, you’re gonna make Beer Braised Venison Neck Roast.
4lb Venison neck roast
2 onions ,sliced
4 jalapeños ,sliced
6 cloves garlic ,sliced
2 tomatoes, diced
1 quart beef stock
12 oz beer (your favorite works)
4 Sage leaves, chopped
2 Thyme sprigs
1/2 tsp Cumin
To taste salt and pepper
- Pre heat your oven to 350
- Season the neck roast with salt and pepper.
- In a large Dutch oven or heavy bottom pot on med-high heat add a dash of olive oil and sear the the neck roast to a nice brown all over.
- Remove the roast from the pot and set it aside. Add in your onions and Sauté them for 2-3 min or until they are translucent. Then add in you jalapeños. Cook for another 2-3 min.
- Add in your garlic and sauté for 30 seconds or until it becomes fragrant.
- Add in all the rest of the ingredients and stir it up. Place the neck roast back in. The liquid should be 3/4 of the way up the roast. If you need more liquid add in some water (If its too high don’t worry too much about it, you can always reduce it later) Bring the pot to a simmer and cover it. Place the pot in the pre heated oven for 4-5 hours.
- Check on the roast after about 4 hours to see if its fork tender. The roast should shred easy. If it’s not done, cover it and return it to the oven.
- After its fork tender. Shred the meat remove the bones and stir it into the sauce. Season with salt and pepper to taste.
- Server the meat over Quinoa, rice or mashed potatoes. Enjoy!
- (Alternatively you can always throw all the ingredients into a crockpot on low for 5-6 hours, and it’ll come out great!)
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