Go Back
Tender venison neck roast close-up view

Venison Neck Roast

Chef Laura
A tender, flavorful venison neck roast cooked slowly with vegetables until fork-tender, perfect for a hearty meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 500 kcal

Equipment

  • Cast Iron Skillet
  • Crock Pot
  • Dutch Oven

Ingredients
  

Main Ingredients

  • 1 Venison Neck Roast bone in
  • 2 tbsp butter, olive oil, or lard
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp garlic powder
  • 2 onions quartered
  • 6-8 carrots sliced in half horizontally, then vertically
  • 2 pounds medium potatoes halved
  • 2 cups water or stock beef or venison preferred

Seasoning

  • More salt, pepper, and garlic powder to taste

Instructions
 

  • Clean the roast, removing any sinew and silver skin. Pat dry and season with salt, pepper, and garlic powder.
  • Melt the butter in a cast iron skillet. Sear each side of the roast on medium-high heat until it has a crispy golden crust.
  • Place the venison roast into the crock pot or dutch oven along with all of the tasty bits in the skillet. Deglaze the skillet with about half a cup of red wine (optional) and add it to the pot.
  • Place the vegetables around the roast. Season with more salt, pepper, and garlic powder.
  • Add the water or stock. Cook in a crock pot on low heat for 8 hours, or in a dutch oven at 300°F for 3-4 hours until fork-tender.

Notes

Optional: Deglaze skillet with red wine before adding to pot. Adjust seasoning to taste throughout the cooking process for best flavor.
Calories per serving : 500
Keyword Comfort Food, Slow Cooked, Venison
Share on Facebook