cherokeetracker01
New member
Some folks butcher their own game and some not. So this may not be possible with everyone. Here is something I do not hear discussed much. That is a NECK roast. I cut the neck not at the Atlas but a little farther towards the body. Then cut close to the body. This gives a very nice roast for cooking A: in a larger oval style slow cooker. When I do this I use plenty of garlic, some spices to my liking, and a sweet onion. I do cover with liquid. I prefer a couple boxes of beef stock. But better than bullion and water, works too. I cook about 24 hours. Yes the meat falls off the bone and there is some white colored veins that need to be removed. Those are not edible but they do not harm, or cause a bad taste.
The other is to cook on a smoker or grill of sorts. If you choose to do this then inject spices, butter or your choice of liquid. There's lots of choices out there. You can use a good rub for the outside of the roast. Wrap up good in foil to retain all the moisture. Outdoor grilling ? It's your grill and you are going to know more about time temp etc, etc than me. This can be treated like a brisket. Chopped up for sandwiches, I have used it in soups and stews, even a quick meal of spooning the meat over mashed potatoes with gravy and side dishes of choice.
The other is to cook on a smoker or grill of sorts. If you choose to do this then inject spices, butter or your choice of liquid. There's lots of choices out there. You can use a good rub for the outside of the roast. Wrap up good in foil to retain all the moisture. Outdoor grilling ? It's your grill and you are going to know more about time temp etc, etc than me. This can be treated like a brisket. Chopped up for sandwiches, I have used it in soups and stews, even a quick meal of spooning the meat over mashed potatoes with gravy and side dishes of choice.