This slow cooker venison neck roast delivers rich, fall-apart results with barely any effort, and transforms one of the most overlooked cuts into something worthy of center stage. So, if you’ve ever passed over the deer neck while breaking down your harvest, this recipe might change that for good.
Bone-in or boneless, venison neck is packed with connective tissue and deep flavor that shines with low and slow cooking. Once braised, the meat practically shreds itself, making it perfect for tacos, sandwiches, grits, or even breakfast hash.
New to this cut? Check out my post on how to debone a venison neck roast.
For more slow cooker dishes like this, check out my crockpot venison recipes collection.
Why You Shouldn’t Toss the Neck
For years, most hunters either left neck meat behind or ground it into burger. And while grinding is better than wasting it, a deer neck roast is one of the best braising cuts on the entire animal.
These muscles are used constantly, which means they’re tough. But they’re also rich in collagen and flavor. That connective tissue breaks down during slow cooking, creating tender meat and a silky broth that rivals any beef pot roast.
This recipe works best with a whole bone-in neck, but you can also use a deboned neck roast or crosscut sections.
Ingredients You’ll Need
Here’s what you’ll need to make this venison neck roast:
For the chili base:
- 6 ancho chiles (or 6 tbsp chili powder)
- 6 garlic cloves
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp ground black pepper
- ½ tsp ground cloves
For the roast:
- 1 whole venison neck (bone-in or boneless)
- 1 large onion
- 3 large carrots
- 8 small Yukon gold potatoes
- 1 cup canned chickpeas (optional)
- 2 quarts venison or chicken stock
- Salt and black pepper
- 3 tbsp olive oil
Step-by-Step Instructions
1. Sear the Neck
Pat the venison neck dry with paper towels and season with salt. In a large skillet, heat olive oil over medium-high heat. Sear the neck on all sides until well browned. Remove and set aside.
2. Toast and Soak the Chiles
In a dry skillet, toast the ancho chiles until fragrant (about 5 minutes). Transfer to a bowl and cover with hot water. Soak for 15 minutes until softened. (Skip this step if using chili powder.)
3. Blend the Chili Base
Drain the chiles and reserve the soaking liquid. In a blender, combine chiles (or powder), garlic, oregano, thyme, pepper, and cloves. Add enough soaking liquid or water to form a thick paste. Blend until smooth.
4. Assemble in the Crock Pot
Layer the onions, carrots, potatoes, and chickpeas in the bottom of a slow cooker. Place the seared venison neck on top. Pour the chili base over the roast, then add enough stock to cover the meat about ¾ of the way.
5. Cook Low and Slow
Cover and cook:
- Low for 10–12 hours (preferred)
- High for 8–10 hours
Halfway through cooking, flip the roast and ladle broth over the top. You’ll know it’s done when the meat easily pulls apart with a fork.
Tips for Success
- Rest overnight: For deeper flavor, let the whole roast cool in its braising liquid overnight. Reheat gently the next day.
- Alternative cuts: Don’t have a neck? Venison shanks, shoulders, or ribs work well too.
- Bone-in vs. boneless: Bone-in gives better flavor, but boneless is easier to manage. Choose what works for you.
- Flavor boosters: Finish with a touch of agave or sugar to balance bitterness. Add chopped cilantro or oregano for a fresh finish.
Want Gravy? Here’s a Simple Trick
Turn the braising liquid into a thick gravy using masa harina:
- Remove roast and vegetables from the slow cooker.
- Mix ¼ cup masa harina with enough broth or water to make a paste.
- Set the slow cooker to high. Whisk in the masa paste.
- Cook uncovered for 15 minutes until thickened. Season to taste.
Serving Suggestions
This neck roast makes incredible leftovers. Here are a few of my favorite ways to enjoy it:
- Over cheesy grits – A Southern-style classic.
- On crusty bread – Like a wild game French dip.
- With mashed potatoes – For serious comfort food vibes. Especially if you make the gravy.
- Shredded in tacos – Add sour cream, cilantro, and lime.
- As a breakfast skillet – With roasted potatoes and fried eggs.
Frequently Asked Questions
Here’s a quick reference for questions you may have.
Can I cook this in the oven or on the stove instead?
Yes. Use a Dutch oven and cook covered at 275–300°F for 3.5–4 hours, or until fork-tender.
Does this recipe work for larger game like elk or moose?
Absolutely. Just increase the cooking time. Moose necks are massive and may need up to 13 hours.
Can I debone the neck first?
You can, but you’ll sacrifice a little flavor. If you’re unsure how, check out How to Debone a Venison Neck Roast.
What if I don’t have whole chiles?
Use 1 tablespoon of chili powder per dried chile the recipe calls for.
How do I know when the meat is done?
The roast is ready when you can pull the meat apart with a fork, and the broth has thickened slightly.
more venison recipes
For more ways to use up that freezer full of meat, check out my complete Venison Recipes collection. Or try one of my favorites listed below to get you started.
- Pabellon Criollo
- Venison Shank Recipe Collection
- Venison Breakfast Sausage
- Venison Sausage Gravy and Biscuits
- Venison Boudin Sausage
Lastly, if you make this venison neck roast recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Slow Cooker Venison Neck Roast
Ingredients
For the Chili Base:
- 6 ancho chiles, (or 6 tbsp chili powder)
- 6 garlic cloves, chopped
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp ground black pepper
- ½ tsp ground cloves
For the Neck Roast:
- 1 whole venison neck
- 1 large onion sliced
- 3 large carrots cut into 1-inch pieces
- 8 small Yukon gold potatoes, left whole
- 1 cup canned chickpeas (optional)
- 2 quarts stock (venison, chicken, or beef)
- salt and pepper, to taste
- 3 tbsp olive oil
Instructions
Sear the Neck:
- Pat the neck dry with paper towels.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the neck on all sides until browned. Remove and set aside.
Toast the Chiles:
- In a dry skillet over medium-low heat, toast the guajillo and ancho chiles until fragrant, about 5 minutes.
- Place toasted chiles in a bowl and cover with hot water. Soak for 15 minutes until softened. (If you are using chili powder, skip this step).
Make the Chili Base:
- Drain the chiles, reserving the soaking liquid.
- In a blender, combine chiles, garlic, oregano, thyme, black pepper, and cloves.If using chile powder, add it now.
- Add enough soaking liquid to create a thick sauce. Blend until smooth.
Add to the Slow Cooker:
- Place sliced onions, carrots, potatoes, and chickpeas (if using) in the bottom of the slow cooker. Lay the seared venison neck on top of the vegetables.
- Pour the chili base over the meat and vegetables. Add enough stock to cover the meat about ¾ of the way.
Cook:
- Cover and cook on low for 10–12 hours or on high for 8–10 hours or until the meat is fork-tender.
- For best results, flip the meat halfway through cooking and ladle some cooking liquid over the top.
- Season to taste with salt, pepper, or sugar as needed. Garnish with fresh cilantro or parsley.
NOTES
- Bone-in neck roast adds more flavor, but boneless works fine.
- This works well on necks from deer, elk, antelope, or moose. Adjust the time for size.
- Flip roast halfway through cooking and ladle liquid over the top.
- To make a gravy: whisk ¼ cup masa harina with enough broth to make a thin paste. Whisk into the slow cooker and simmer on high until thickened.
- Leftovers make great tacos, sliders, or hash with roasted potatoes.
- Let roast rest overnight in liquid for even deeper flavor.
- Store in an airtight container up to 4 days or freeze for later.
- For butchery tips: see How to Debone a Venison Neck Roast.
