Neck Roast. That pesky part of the deer that usually gets ground up into ground deer meat. Seriously, if you roasted it you’d probably be giving it to your dog. It can be a tough, sinewy piece of meat unless it’s cooked slowly for long periods of time. We’ve been battling the plague a nasty cold bug in our house this week, so I wanted something easy (who am I kidding, I always want easy). I threw this stuff in a pot, and went back to sleep. Genuinely.
When putting this together I really had to consider what I wanted the deer to cook in. I almost considered beer, but I chose the safer route and went with a merlot. Any kind of cooking stock would go well, and if you have nothing else, water would work too. I saved the beer to drink with my dinner later.
- * One 2-4lb venison neck roast
- * 1 lb bag of baby carrots
- * 1 8 oz package of mushrooms
- * 1 cinnamon stick
- * 1 onion, chopped
- * 3 celery stalks, chopped
- * 2 cups of red wine or beef stock (wine really makes for a rich flavor)
- * salt and pepper to taste
- Throw it all in a crock pot on high for 8 hours. Easy does it.
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