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Venison Neck Stew!

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  • Venison Neck Stew!

    Another messed up place, this is jus fer the marinade


    The subject of the hour,


    Bagged up with the marinade and refered for 24 hours


    I then braised the neck in the marinade (no pics), cubed as much of the meat as I could get off. Here browning in sesame oil, S&P, garlic.


    While the meat was browning, I put the bones in the oven @350° for about a half hour.


    Put the meat aside, started de Trinity in butta,


    Mixed in beef stock, browned bones, meat, carrot, tater N Brussels Sprouts brought to a simmer


    Let simmer overnight,


    Mmmmmmm, melt in yo mouth gooOOod!


    Thanks fer lookin!
    Mark
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  • #2
    I have not had that in a number of years...it is an excellent stew! Nice stuff Mark!
    In God I trust- All others pay cash...
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    • #3
      Neck roast is yummm, specially venison.

      Nice job on the cook it looks great.
      Bored Guy Blog

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      • #4
        Never had it but it sure looks and sounds good
        Pete
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        • #5
          Looks good but got a question. I don't know what it's called but I've removed the neck meat before and it's all coated with a clear slimy film. Do you remove that or just leave it on?
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          • #6
            Originally posted by Ryan View Post
            Looks good but got a question. I don't know what it's called but I've removed the neck meat before and it's all coated with a clear slimy film. Do you remove that or just leave it on?
            I removed some on the surface (silverskin), mostly didn't worry about it. It's a tough bit of kit to start with, needs a good bit of cookin. Was no gamey to it when finished. Kinda beef like.
            Mark
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            • #7
              Nicely done Mark, Kinda like brisket was way back in the day cheep tough meat nobody wants it.. Then one day someone finds a way to cook it and wham it's 4 dollars a pound.. This is a labor of love , WTG brother..
              Ken


              I Should Have Been Rich Instead Of Being So Good Looking

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              • #8
                Originally posted by Texas-Hunter View Post
                Nicely done Mark, Kinda like brisket was way back in the day cheep tough meat nobody wants it.. Then one day someone finds a way to cook it and wham it's 4 dollars a pound.. This is a labor of love , WTG brother..
                Thanks Ken, it really is really good!
                Mark
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                "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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                • #9
                  Venison neck is some good eatin'! Looks delicious!
                  jeanie

                  http://cowgirlscountry.blogspot.com/

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                  • #10
                    Haven't had it, but the process looked solid...layer and layer of flavor in that for sure! if I can (just hit your enchitaco post too).
                    BBQ Eng.

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                    • #11
                      Yer killin me Mark...
                      Craig
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                      • #12
                        Originally posted by SMOKE FREAK View Post
                        Yer killin me Mark...
                        Oh crap! I coulda done it rotis!!!
                        Mark
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                        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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                        • #13
                          You know what they say about which meat has ther best flavor... The meat closest to bones and/or having most connective tissue is the best tasting. I have never done a neck roast but have thought about it a few times. I always end up trimming and grinding.

                          Nice to see someone take a lessor cut and do something with it and come up with something that makes you want to do it yourself. Maybe next year will save a roast. on the creativity!
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                          • #14
                            Originally posted by erain View Post
                            You know what they say about which meat has ther best flavor... The meat closest to bones and/or having most connective tissue is the best tasting. I have never done a neck roast but have thought about it a few times. I always end up trimming and grinding.

                            Nice to see someone take a lessor cut and do something with it and come up with something that makes you want to do it yourself. Maybe next year will save a roast. on the creativity!
                            Thank you erain, it's really just classic French cooking. I really did learnt somtin int school!

                            That wa learnt, not burnt.......mostly
                            Mark
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                            "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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                            • #15
                              Originally posted by Mark R View Post
                              Thank you erain, it's really just classic French cooking. I really did learnt somtin int school!

                              That wa learnt, not burnt.......mostly
                              I have noticed that those French cooks many times use venison over beef as well.

                              Good to hear you was payinf attention in class.
                              Charbroil SFB
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                              MES
                              Dutch Ovens and other CI
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