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Deer Neck & Wine

Someone was nice enough to give me some venison. One of the bits was the neck, with bone and all. And if you’re like me, you said thanks and then wondered what you’d do with a neck. After a bit of googling, I discovered that it’s a pretty tough cut of meat and should be cooked at low temperature for a long time. So, I browned the outside of the neck and put it in a crock pot with 4 cups of red wine, orange peel, a clove of garlic, fresh ginger root, and some bay leaves. I added some parsnips, carrots, cabbage, onion, and mushrooms. Turned out pretty good:

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4 Responses to “Deer Neck & Wine”

  1. nk Says:

    Upvote to the man who cooks with orange peel and bay leaves.

  2. Steven Says:

    Hmm, may have to try that. I am addicted to deer roasts cooked in a crock pot. Yummy stuff!

  3. Jailer Says:

    They make an absolutely fantastic roast. Remove trachea, esophagus and large blood vessels and tie off with string. Best cooked in a a dutch oven bone in.

  4. Lyle Says:

    Sounds good. I’m a stealin’ your recipe. I got a whole neck or two in the freezer.