• The SH Membership has gone live. Only SH Members have access to post in the classifieds. All members can view the classifieds. Starting in 2020 only SH Members will be admitted to the annual hunting contest. Current members will need to follow these steps to upgrade: 1. Click on your username 2. Click on Account upgrades 3. Choose SH Member and purchase.
  • We've been working hard the past few weeks to come up with some big changes to our vendor policies to meet the changing needs of our community. Please see the new vendor rules here: Vendor Access Area Rules

Neck Meat - What do you do with it?

First year deer hunter here, got a small yearling doe that I'm processing myself. I want to make something with the neck meat in my instant pot. What are your guys favorites? My wife is already having a bad attitude about venison, so I need something to knock her socks off!
 
Bama_Xander said:
I love that you’re “still learning”. That’s the best place to be. It’s where I am and hope to stay. I grew up in a family that did our own processing but often neglected the more “difficult” cuts of meat. I have been learning and loving all the parts that were “no good” or “only good to grind”. It’s my mission now to help others. #savetheshanks

Here are some of my tips/tricks:

-Leave muscle groups as large as possible. This protects the meat from freezer burn. There is less surface area. Leaving muscle groups larger also allows for more options for prep later.
-Trim fat before freezing but leave connective tissue. On the cuts where you will remove the silver skin like a back strap, it’s an added layer of protection from freezer burn. Cut the silver skin off once you pull to use.
-Connective tissue is your friend on shoulders, necks and shanks. Leave it. Cook them whole or in large pieces bone-on. I used to think they were only good to grind. Now I would trade someone back straps for any of these cuts. They are so delicious. I’ve got the neck pics above, here are some shank and shoulder pics below:

Shank:

Osso bucco

View attachment 56547View attachment 56548
View attachment 56554

Shoulder:
Bone in blade roast

View attachment 56550
View attachment 56556View attachment 56551
Barbacoa:

View attachment 56552View attachment 56553View attachment 56555
Click to expand...

That looks amazing.


Sent from my iPhone using Tapatalk
 
I leave it whole or cut it into 2-3 inch thick roasts if it’s a big one. Slow cook it in crockpot or Dutch oven. They are awesome and all the silver skin and connective tissue melt away. I do the same thing with the shoulders. Leave the bone in.
 
Last edited:
sdoyle1 said:
My brother and I went in together on the biggest all American canner several years ago. Not cheap but the quality is great and we can do 19 quarts at a time. Canned venison is not only a great way to preserve your venison it’s also delicious and makes for quick easy meals.
Click to expand...
Like tacos lol i put taco seasoning in some jars and brown gravy mix in others
 
DB4x4 said:
Let me preface this by saying...I hate silver skin and connective tissue on the meat. I am OCD when it comes to trimming away all the gross gunk...

View attachment 56382

That said, I just shot a buck that had a huge neck and I pulled a bunch of neck meat from him. However, it is pretty tough and grisly. I could try and trim away all the junk, but the time/effort to yield ratio wouldn't be great.

I am assuming most folks just grind it all, but I would prefer not to include all that junk in mine. If I cut it into roasts, will the slow cooker melt all the unsavory tissue away?

Any other ideas? What does everyone do with the neck?
Click to expand...
Italian venison ,everytime
 
You must log in or register to reply here.
Back
Top