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.
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
- For butchery tips: see How to Debone a Venison Neck Roast.
- Toast the chiles carefully. Toast them only until fragrant, then soak for about 15 minutes before blending. If you are using chili powder instead, skip the soaking step and blend it straight into the chili base.
- Do not drown the roast. Add enough stock to cover the neck only about three-quarters of the way. This is a braise, and too much liquid will weaken the flavor.
- Cook until fork-tender. Plan on 10 to 12 hours on low or 8 to 10 hours on high, but go by texture more than the clock. The roast is done when the meat pulls apart easily with a fork.
- Flip it halfway through. Turn the roast once during cooking and ladle some of the broth over the top for more even braising.
- Adjust the finish last. Taste the broth at the end and season with salt, pepper, or a little sugar if the chiles taste too sharp or bitter. Fresh cilantro or parsley works well at the end too.
- Make gravy if wanted. Whisk 1/4 cup masa harina with enough broth or water to make a thin paste, then whisk it into the slow cooker and cook on high until the liquid thickens.
- Rest overnight for best flavor. Letting the roast cool in its braising liquid overnight gives you an even better result the next day. Store leftovers in an airtight container for up to 4 days or freeze for later.
Nutrition
Calories: 759kcal | Carbohydrates: 117g | Protein: 41g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 96mg | Sodium: 2167mg | Potassium: 3048mg | Fiber: 27g | Sugar: 32g | Vitamin A: 22586IU | Vitamin C: 90mg | Calcium: 127mg | Iron: 11mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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