cherokeetracker01
New member
Everyone has a favorite way to cook deer, and especially their favorite
Parts. Ex: back straps.
But I butcher my own so if your processor will allow it, keep the neck. From the body to a little ways off the Atlas. Now my favorite way to cook one in the crock, pot for 15-20 hrs depending on the size. I usually use plenty of garlic powder, and a large sweet onion. I sometimes add things like Basil and little oregano Worcestershire etc. I poor in enough beef stock to cover all the meat. Remember that deer is very lean. I cook it long enough that the meat does come off the bone. Also there is a couple white vein-like things that will need to be removed. With all the spices and either beef stock and or some beef bullion. No gamey taste.
It can be treated like any roast served with potatoes and or whatever sides you choose. One thing I do is chop up the rest and use for sandwiches or a fun quick dish is use mashed potatoes place some meat over it and cover it with brown gravy.
The Neck Roast can be cooked outside too. A good rub, and it's best to inject it with butter and add more spices. Stuff it too.
By that I mean use a pairing knife to make a slit and stuff a piece of garlic in it. Be sure to wrap it good in foil to lock in moisture. When it comes to cooking on the grill, I will not be guilty of trying to tell you how. Each one knows his grill and it's temperaments. Low and slow similar to a brisket.
Good luck with an often overlooked portion of a deer that most would grind up.
Parts. Ex: back straps.
But I butcher my own so if your processor will allow it, keep the neck. From the body to a little ways off the Atlas. Now my favorite way to cook one in the crock, pot for 15-20 hrs depending on the size. I usually use plenty of garlic powder, and a large sweet onion. I sometimes add things like Basil and little oregano Worcestershire etc. I poor in enough beef stock to cover all the meat. Remember that deer is very lean. I cook it long enough that the meat does come off the bone. Also there is a couple white vein-like things that will need to be removed. With all the spices and either beef stock and or some beef bullion. No gamey taste.
It can be treated like any roast served with potatoes and or whatever sides you choose. One thing I do is chop up the rest and use for sandwiches or a fun quick dish is use mashed potatoes place some meat over it and cover it with brown gravy.
The Neck Roast can be cooked outside too. A good rub, and it's best to inject it with butter and add more spices. Stuff it too.
By that I mean use a pairing knife to make a slit and stuff a piece of garlic in it. Be sure to wrap it good in foil to lock in moisture. When it comes to cooking on the grill, I will not be guilty of trying to tell you how. Each one knows his grill and it's temperaments. Low and slow similar to a brisket.
Good luck with an often overlooked portion of a deer that most would grind up.
