Our moose hunts have been going exceptionally well in recent years. A lot of folks ask about ways to cook all that meat they take home. Wether you’re cooking moose, deer, elk, or any other big game, neck meat is some of the most flavorful cuts.
Venison neck meat is very tender and has a higher fat content than most other cuts of venison. Slow cooking venison neck brings out the moist, richness of this flavorful cut.
After removing the neck from the bone, cut to desired size (think of the size of your slow cooker or roasting pan). Season, sear and slow cook for best results. There is still work to be done after the neck meat has cooked, but pulling meat from the cooked neck fibers is much easier than when raw.
Use the “pulled” neck meat for burritos, tacos, meat pie, lasagna, stroganoff or chop finely for gravy, fillings, soup or dip.
Slow-Cooked Venison Neck
7-9 pound venison neck
2 tablespoons olive oil
2 cups beef broth
1/2 cup cream sherry or red wine
1/3 cup minced garlic
1 onion, quartered
2-3 carrots, chopped
2-3 celery stalks, chopped
4 bay leaves
Salt & pepper to taste
Clean neck portion, rinse and pat dry. Salt and pepper generously. Let meat sit until it reaches room temperature 20-30 minutes. Heat olive oil in a large skillet. Brown neck on all sides. Place meat and pan scrapings in a slow cooker/crock pot, add remaining ingredients. Slow cook on high heat 4-6 hours or until meat is tender and falling away from fibrous tissues. Some of the meat can be sliced and served right away but the rest needs to be cooled and pulled from the fibrous tissues. Enjoy!
