Slow Cooker Venison Neck Roast
This slow cooker venison neck roast is the perfect end-of-the-day comfort food, whether it’s your own deer that you harvested or a generous friend’s gift. It’s packed with deep flavor, easy to prepare, and makes an impressive main course.
Servings: 4
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.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!