Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Humptulips on October 22, 2017, 11:46:16 AM

Title: The neck
Post by: Humptulips on October 22, 2017, 11:46:16 AM: I just thought I would mention this. See if anyone else does similar or maybe has a little different recipe.
After I bone out a deer or elks neck their still is a lot of meat on it. I saw it up into chunks and stick in a big pot with some water and let it simmer for half a day or so. Once it is cool I take off the tallow that has cooked out and floated to the surface and clean the meat off the bones.
Then I run it through the grinder. I had about a gallon of ground off my buck this year.
My Dad used to like mincemeat but I am not that crazy about it so it all goes into sandwich spread.
Ground neck meat
mayo
sweet pickles
small amount of onion
Small amount of mustard
salt and pepper
That all goes in a food processor
Notice I am not good about measurements so you are on your own there.
Makes excellent sandwiches IMO.

I have tried cooking other parts but I don't get enough meat off the other bones to bother with IMO. The neck however has a lot on it and I don't like to be wasteful.
Title: Re: The neck
Post by: The Weazle on October 22, 2017, 08:41:13 PM: I do something similar, but I pressure cook the neck at 15 pounds for 90 minutes, all the bones are separated, all the meat is tender. Then just put in 1/2 pound packages, vacuum seal, and its ready for your favorite ingredients or to make delicious tacos!
Title: Re: The neck
Post by: lokidog on October 22, 2017, 11:55:18 PM: Normally, I take the time to cut out all the little bits I can. We have a nice pressure cooker now, so this year, the bone in neck roast will be dropped in and then picked clean, what a time saver. :chuckle:
Title: Re: The neck
Post by: Stein on November 08, 2017, 07:30:48 PM: I dropped it into the crock pot with some spices and made pulled venison tacos. It was amazing.
Title: Re: The neck
Post by: MikeCass on November 24, 2017, 06:34:40 AM: Quote from: Stein on November 08, 2017, 07:30:48 PM
I dropped it into the crock pot with some spices and made pulled venison tacos. It was amazing.

Hmm, I want to try this out as well. :)
Title: Re: The neck
Post by: HighlandLofts on November 24, 2017, 03:49:54 PM: My brother takes the and trims the fat & other stuff off the it goes in the crockpot with dlfferent seasonings, orregenal, bay leaves, basil, mixed veggies, garlic. It what ever kind of seasoning you like. Let it go and at the end of the day dinner is done.
I'm back in upstate New York hunting whitetail with my brother and two sons. So far we shot four deer and still have eleven tags left between us to use up of we want to shoot that many deer.

My non-resident small & big game license was only $100, doe tags you buy at the sporting goods store for only $10 and they still have a bunch available to buy and the season has been open for a week already.
I'll be hunting here for another two weeks in prime whitetail woods.
Title: Re: The neck
Post by: Bullkllr on December 21, 2017, 07:16:05 PM: Quote from: Stein on November 08, 2017, 07:30:48 PM
I dropped it into the crock pot with some spices and made pulled venison tacos. It was amazing.

:yeah:

We're on our second batch of "neck tacos" right now. Really good idea; tacos are excellent. I'll never bone out another neck again.
Title: Re: The neck
Post by: 7mmfan on December 21, 2017, 07:32:43 PM: This is interesting. If and when I get another animal close enough to the road to try this out, I will. I've always felt like a bunch of meat is left on the deck despite best intentions.