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Neck Meat - What do you do with it?

I roll the neck up and make a boneless roast with it then tie with a cooking rope. Makes a great meal cooking 6-8 hrs in the slow cooker. Most of that stuff disappears and the end result is delicious.
 
To the folks who can venison in mason jars:

Do you clean all the silver off prior to canning or leave it on and let the pressure cooking take care of it?

My wife and I just canned a bunch, but I only used cleaned (no silver skin) cubes when doing it. I am looking to save time and effort where I can next time around...
 
Following this but I would like to add… I grind minimal meat these days ever since my wife started making stew in the insta pot. It’s so good I just want to eat the whole deer that way. All the nasty stuff on the meat melts away.
 
Exactly, I don't worry about it. The pressure and the heat melts it away. Never any foul taste or chewy chunks. The meat is so tender and delicious it's like eating candy.
 
Make sure you cut the glands in the neck out prior to cooking.

yes leave all the connective tissue and what not.

cook it slow and low in one of 100 different ways.

If connective tissue or gristle bothers you, stop eating wild game and start eating Dino nuggets. Haha it’s one of the best parts of eating critters!

sorry, this comes from a fellow who’d rather eat a steak with his hands, and never leaves fat or gristle on his plate.
 
Shout out to @Bama_Xander . I got a small doe today and will keep the neck whole,bone in. Last year was the first I was excited about neck meat,the pulled pork recipe I used was amazing.
 
Like others have said low and slow for all cuts with lots of connective tissue. Shanks and Neck are some of the best meat on a deer because when you cook down all the connective tissue it turns into flavor. Plus the added benefit of not wasting all that meat when you try to trim all the connective tissue out. For this reason the neck is a prime candidate for the crock pot, bone in or deboned however you like it.
 
I used to trim the hell out of shanks,it took forever for a burgers worth of meat. Leaving and cooking them whole saves time and is delicious. It is great to learn of new ways to handle cuts of meat. I can process a deer much faster now and get back out hunting sooner.
 
Bowmanmike said:
I used to trim the hell out of shanks,it took forever for a burgers worth of meat. Leaving and cooking them whole saves time and is delicious. It is great to learn of new ways to handle cuts of meat. I can process a deer much faster now and get back out hunting sooner.
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That's my goal. I've already shot two this year, a small doe and a large buck, but I am planning on taking another doe this weekend just so I can try some of this out.

I always felt like I wasted a lot meat simply because I didn't know what to do with a lot of the "unsavory cuts". Great thread so far.
 
Nutterbuster said:
A pressure cooker will turn all that stuff into fat in a way a slow cooker cannot. I have low tolerance for kitchen gadgets but an instant pot and a waffle iron are just too neat to not have.
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Ditto on the instant pot and connective tissue; literally melts away;
 
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