Has anyone cooked a venison neck roast? I have been told that they are one

[Arkansas Granny]

of the most flavorful cuts, but I've never cooked one. A coworker is bringing me one from a deer he got over the weekend.

My plan so far is to use my cast iron Dutch oven. I'll brown it well, add a braising liquid and put it in the oven at 325F until tender and then add potatoes, carrots, onions etc. like I would for beef pot roast.

Any suggestions? I'm thinking about using beer for liquid.

[riversedge]

1. I have roasted or baked several over the years............

Necks tend to have lot of connective tissue. My family--experimented with the necks--but we ended up cooking it in apple cider (also fresh and is in season).

Anyway--good luck. oh--lots of onions.

[Arkansas Granny]

2. I wouldn't have thought of using cider. Thanks for the tip.

[Nitram]

3. I've never cooked a venison neck, but I've cooked chili with beef neck, and made soup with oxtail.

Very flavorful. Needs to be cooked until the meat basically dissolves.

[d_r]

4. I'm just going to suggest one thing

https://greekseasoning.com/

[trof]

7. Love that stuff.

[Trailrider1951]

5. Way back in the '70's, when I still ate meat, I was very fond

of adding a cup or two of dry red wine for the liquid in beef stew or pot roast. It makes a very flavorful gravy, particularly if 2 or 3 cloves of garlic and some basil leaves are added as well. I've never cooked venison, so take this for what it's worth.

[Arkansas Granny]

6. I've been trying to decide if I want to use wine or beer.

There will be garlic involved, for sure.