Slow Cooker Venison Neck Roast
This slow cooker venison neck roast is braised with ancho chiles, chipotles in adobo, garlic, vegetables, and spices until fork-tender. There's an option to make a quick masa gravy with the cooking liquid directly in the crockpot.
Ingredients
For the Chile Base
- 6 ancho chiles (or 6 tablespoons ancho chile powder or another chile powder)
- 2 tablespoons chipotles in adobo
- 6 garlic cloves (chopped)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cloves
For the Neck Roast
- 1 whole venison neck (bone-in or boneless)
- 1 large onion (sliced)
- 3 large carrots (cut into 1-inch pieces)
- 8 small Yukon Gold potatoes (left whole)
- 1 cup canned chickpeas (optional)
- 8 cups stock (venison, chicken, or beef stock
- Salt and black pepper (to taste)
- 3 tablespoons olive oil
- Sugar (optional, to taste)
- Fresh cilantro or parsley (optional, for serving)
- 1/4 cup masa harina (optional, for gravy)
Instructions
Sear the Neck
- Pat the venison neck dry with paper towels and season it with salt.
- Heat the olive oil in a large skillet over medium-high heat. Sear the neck on all sides until well browned. Remove from the skillet and set aside.
Toast the and Soak the Chiles
- Toast the ancho chiles in a dry skillet over medium-low heat until fragrant, about 5 minutes. Transfer them to a bowl, cover with hot water, and soak for 15 minutes, or until softened. If using chile powder, skip this step.
Make the Chile Sauce
- Drain the softened chiles, reserving the soaking liquid.
- Add the chiles, chipotles in adobo, garlic, oregano, thyme, black pepper, and cloves to a blender.
- Add enough reserved soaking liquid to make a thick sauce and blend until smooth. If you don't have enough soaking liquid, add a little water.If using chile powder, add it directly to the blender with the chipotles, seasonings, and enough water to make a thick sauce.
Add to the Slow Cooker
- Place half of the onions, carrots, potatoes, and optional chickpeas in the bottom of the slow cooker. Place the seared venison neck on top of the vegetables. Place the remaining vegetables around the meat. Pour the chile sauce over the top.
- Add enough stock to come about three-quarters of the way up the neck.
Cook
- Cover and cook on low for 10 to 12 hours or on high for 8 to 10 hours, until the meat pulls apart easily with a fork. About halfway through cooking, turn the neck over and spoon some of the braising liquid over the exposed meat.
- Taste the cooking liquid and season with salt and black pepper. Add a small amount of sugar only if needed. Garnish with cilantro or parsley, if using.
Optional Masa Gravy
- Whisk 1/4 cup masa harina with enough broth or water to make a smooth, pourable paste.
- Set the slow cooker to high and whisk the masa mixture into the braising liquid.
- Cook uncovered for about 15 to 20 minutes, or until lightly thickened. Taste and adjust the seasoning.
NOTES
Chile substitution: Use 6 tablespoons ancho chile powder in place of the whole chiles. If ancho powder isn't available, use another mild pure chile powder.
Stock level: Add only enough to bring the liquid about three-quarters of the way up the neck. You may not need the full 2 quarts. Cooking time: Plan on 10 to 12 hours on low or 8 to 10 hours on high, but use tenderness as your final test.
Make ahead: Cool the roast in its braising liquid and gently reheat it the next day.
Nutrition
Calories: 790kcal | Carbohydrates: 123g | Protein: 42g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 96mg | Sodium: 2155mg | Potassium: 3067mg | Fiber: 28g | Sugar: 32g | Vitamin A: 22595IU | Vitamin C: 90mg | Calcium: 137mg | Iron: 12mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!