Post by: singleshot12 on November 02, 2012, 07:20:19 AM
Post by: JLS on November 02, 2012, 07:21:39 AM
So, fillet off the roast. Chop up mushrooms, onions, a little celery and some crumbled bacon. Spread across the fillet. Roll up and tie with butcher string. Put in crock pot, add 1 c beef bouillion and 1/2 c red wine. Cook on high for 3-4 hours.
Post by: ICEMAN on November 02, 2012, 07:26:53 AM
You can fillet off the meat and do a rolled roast with them. I usually burger the neck meat.
So, fillet off the roast. Chop up mushrooms, onions, a little celery and some crumbled bacon. Spread across the fillet. Roll up and tie with butcher string. Put in crock pot, add 1 c beef bouillion and 1/2 c red wine. Cook on high for 3-4 hours.
Wow, this sounds good. Great idea!
Post by: JLS on November 02, 2012, 07:31:19 AM
Post by: CP on November 02, 2012, 07:32:16 AM
Post by: ICEMAN on November 02, 2012, 07:32:25 AM
I used to do all of my roasts with the Lipton onion soup mix. I found the red wine idea last year, and the roasts are absolutely fabulous with it.
:EAT:
Post by: singleshot12 on November 02, 2012, 07:37:57 AM
You can fillet off the meat and do a rolled roast with them. I usually burger the neck meat.
So, fillet off the roast. Chop up mushrooms, onions, a little celery and some crumbled bacon. Spread across the fillet. Roll up and tie with butcher string. Put in crock pot, add 1 c beef bouillion and 1/2 c red wine. Cook on high for 3-4 hours.
Post by: ICEMAN on November 02, 2012, 07:40:00 AM
Post by: singleshot12 on November 06, 2012, 06:44:31 PM
I have always avoided wild game bones. Deer marrow IMHO tastes like crap... Maybe it is just me?
On a rutted up buck maybe.. Deer marrow is great on younger bucks or barren doe's. The bones also add extra good flavor to soups.
Slow roasted the neck today with apples and seasoning and used the meat for BQ sandwiches :EAT:
Post by: mkcj on November 06, 2012, 06:48:45 PM
Post by: KopperBuck on November 16, 2012, 09:20:52 PM
Post by: RifleRidge on November 16, 2012, 09:35:21 PM
Post by: Dan-o on November 16, 2012, 09:47:36 PM
* Soak cedar plank in water for 24 hours
* lay out neck meat on plank and stake meet to plank
* Broil on medium about 45 minutes or until well browned
* Throw away neck meat and eat cedar plank
Best thing I know of to do with deer neck.
If you don't like that, grind it.
Post by: Huntbear on November 16, 2012, 09:54:11 PM
Cook in a crock pot, slowly for many hours, with fresh sauteed mushrooms, onions, use a brown or mushroom gravy instead of just water for liquid. Add baby red potatoes, cook till potatoes are done.
Meat should be falling apart by now. Make a big salad, serve the neck roast, and taters, with lots of yummy gravy. :tup: :tup: :tup:
Post by: JLS on November 16, 2012, 10:38:47 PM
Make one long cut down the length of the neck, then fillet the meat off around the vertebrae. Tie the meat back together, making a large roast, or cut in half if it is to large.
Cook in a crock pot, slowly for many hours, with fresh sauteed mushrooms, onions, use a brown or mushroom gravy instead of just water for liquid. Add baby red potatoes, cook till potatoes are done.
Meat should be falling apart by now. Make a big salad, serve the neck roast, and taters, with lots of yummy gravy. :tup: :tup: :tup:
Sometime try the red wine/beef boullion instead of the brown gravy. The flavor is outstanding.
Post by: Swannytheswan on November 16, 2012, 10:51:21 PM
Post by: KillerBeee on December 13, 2012, 04:46:33 PM
Post by: JackOfAllTrades on December 13, 2012, 05:17:25 PM
-Steve
Post by: pips4bucks on December 14, 2012, 09:32:25 PM
:drool: :EAT:
Post by: coastie hunter on December 14, 2012, 09:33:18 PM
Post by: Bshiftbc on December 14, 2012, 09:41:47 PM
Post by: Bigshooter on December 17, 2012, 10:45:21 AM
I have always avoided wild game bones. Deer marrow IMHO tastes like crap... Maybe it is just me?:yeah:
Any gamey taste that a wild animal has will only be enhanced by cooking the meat with bone in it. You will read that in just about any wild game recipe book.