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Deer Neck Roast

post #1 of 5
8/18/09 at 3:54pm
Thread Starter 
Has anyone done a deer neck roast? I got one from a co-worker and was unsure about what to do, so I'm treating it like a ginormous lamb shank... salt pepper, sear, sear, sear, and braising for about 4 hours. Colored off some mirepoix, added chix stock, red wine, tomato paste, bay leaf and thyme. Any better ideas?
“Dinner is and always was a great artistic opportunity”
– Frank Lloyd Wright
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post #2 of 5
8/20/09 at 12:37am
Treating deer like lamb works very well as they're both rich meats, the difference being the deer is drier than lamb, so braising is good. I like to add rosemary and garlic to what you have already done.
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post #3 of 5
8/20/09 at 5:07am
Braising was a good choice, as there is a lot of connective tissue in the neck.

When butchering deer I usually just grind it for that reason.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 5
8/20/09 at 5:55am
I agree, can be tough to work with. a lot of people i know make venison chili out of it
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post #5 of 5
8/20/09 at 8:48am
I would never grind the neck meat. It's one of the better roasts with the bones and some fat. Not to mention it's a RPITA to get the meat off the neck bones.
I agree with the others about braising. I like to add some juniper berry to the ingredients you already listed.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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