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#3039220 - 11/18/12 05:54 PM Big Neck Roast?
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12512
Loc: Tennessee

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I've done smaller neck roasts and cut buck's necks in half before, but I was thinking of saving this entire neck for a party or something. Assuming I have a pot that it will fit it, are there any caveats of cooking a neck this size? Do I need to do anything other than let it cook longer than usual?

My previous experience with swollen buck necks are that the fat does not render, so I just avoid it while serving and cut it off while still hot.

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#3039233 - 11/18/12 06:06 PM Re: Big Neck Roast? [Re: Poser]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6427
Loc: Shelby County, TN

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That's a bigun...Never tried to cook one that big. I usually sent the bigger ones to become hamburger.

Interested to see how it comes out though.
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#3039289 - 11/18/12 06:55 PM Re: Big Neck Roast? [Re: BamaProud]
mike243
16 Point


Registered: 09/06/06
Posts: 11545
Loc: east tn

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Only way i have cooked 1 that big was smoked.put rub on wrap with bacon & smoke/ cook til done.Id bake it the same way.you wont have no problem with fat if you put a cooling rack under it so it can drain as it cooks
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#3039575 - 11/18/12 09:11 PM Re: Big Neck Roast? [Re: mike243]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6222
Loc: Adirondack Mtns, NY

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I would remove the windpipe and debone it, rub it down with crushed garlice, salt & pepper, maybe some other spices of choice. Roll it and tie it. Place in a large turkey roaster pan and slow roast it with onions, taters & carrots......Pot roast style.

FDXX75
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#3039586 - 11/18/12 09:17 PM Re: Big Neck Roast? [Re: FULLDRAWXX75]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12512
Loc: Tennessee

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 Originally Posted By: FULLDRAWXX75
I would remove the windpipe and debone it, rub it down with crushed garlice, salt & pepper, maybe some other spices of choice. Roll it and tie it. Place in a large turkey roaster pan and slow roast it with onions, taters & carrots......Pot roast style.

FDXX75

I do remove the windpipe, but I like then bone in. The marrow adds flavor and its a cool presentation.
_________________________
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Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3039592 - 11/18/12 09:22 PM Re: Big Neck Roast? [Re: mike243]
WMAn
8 Point


Registered: 11/05/10
Posts: 1193
Loc: Williamson County

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Here is a recipe for a saddle that sounds really good to me. I'm not sure it will work for a neck, but it might generate some ideas.

Marinade
- 1 bottle burgundy
- 1/4 c olive oil
- 1 onion, sliced as thin as possible
- 2 carrots, sliced as thin as possible
- 1 stalk celery, with leaves, chopped fine
- 12 juniper berries, crushed
- 3 cloves garlic, crushed
- 1 tsp thyme
- 1/2 tsp savory
- 3 bay leaves
- 3 sprigs parsley, cut fine
- 1 tsp black pepper
- 2 tbs worcestershire

NOTE - The author of the recipe points out that he often does not marinade the saddle if it is from prime-aged venison. If you elect to skip the marinade, halve the marinade ingredients to use for the sauce.

The Saddle
- 1 venison saddle
- 1 cup broth
- flour and water
- 1/4 c beach plum or red currant jelly
- 1/2 c sour cream

Combine marinade ingredients. Put the saddle down in the marinade - if you wish adding half water/half wine to cover. Refrigerate and marinade for four days, turning as often as you think to.

Dry off the saddle (reserving the marinade), place on a rack in a shallow roasting pan, and roast at 450 for 20 minutes or so. Turn down to 375 and roast to an internal temp of 125 to 130 (12 minutes to the pound).

While roasting (give yourself about 40 minutes or so), put the marinade in a skillet, bring to boil, and reduce to 2 cups. Strain the marinade.

Simmer 1 cup marinade and 1 cup broth over low heat for 15-20 minutes. Thicken with a mixture of 1-2 tbs of flour mixed with twice the amount of water, stirring and watching to see that it doesn't stick. If it threatens to get too thick, add water.

Remove the saddle to a hot platter, salt it, and add drippings to sauce. Stir in and melt jelly into sauce. Just before you serve , stir sour cream into sauce. Heat but do not bubble. Check the seasoning.
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#3040048 - 11/19/12 08:56 AM Re: Big Neck Roast? [Re: WMAn]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12512
Loc: Tennessee

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WMAn,

That looks familiar. Is that from "Eat like a Wild Man"?

That seems like a foundation idea, but an entire bone in neck is so big, I'm not sure how well is would cook like this. I might be able to fit it in one of my camp dutch ovens and put that in the oven, though I'm not sure if there will be sufficient space for everything else. The other option would be to stuff it in a stock pot, which could also be place in the oven. If I did that, you think I would need to rotate the roast some while cooking?


Edited by Poser (11/19/12 09:00 AM)
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3040078 - 11/19/12 09:19 AM Re: Big Neck Roast? [Re: Poser]
Crosshairy
10 Point


Registered: 08/22/06
Posts: 2649
Loc: Bartlett, TN

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Wow - that seems like a daunting cooking job!

I don't have anything big enough to cook something that big. Let us know how it turns out.
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#3040093 - 11/19/12 09:37 AM Re: Big Neck Roast? [Re: Poser]
WMAn
8 Point


Registered: 11/05/10
Posts: 1193
Loc: Williamson County

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From the LL Bean Cookbook, and I really want to try it.
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#3040108 - 11/19/12 09:45 AM Re: Big Neck Roast? [Re: WMAn]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12512
Loc: Tennessee

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 Originally Posted By: WMAn
From the LL Bean Cookbook, and I really want to try it.


There is a very similar recipe in the Eat Like a Wildman book. I'll cross reference here in a bit. The sour cream kind of threw me for a loop, though. I'm not sure of its purpose.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3040111 - 11/19/12 09:47 AM Re: Big Neck Roast? [Re: Crosshairy]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12512
Loc: Tennessee

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 Originally Posted By: Crosshairy
Wow - that seems like a daunting cooking job!

I don't have anything big enough to cook something that big. Let us know how it turns out.


Yeah... I'm not sure either. BuckWild has a 30 gallon cast iron pot, though. -might have to put that thing to work for this. In the meantime, its going to take entire roll of butcher paper to freeze this thing...
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It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3040566 - 11/19/12 01:49 PM Re: Big Neck Roast? [Re: Poser]
JimFromTN
8 Point


Registered: 07/14/08
Posts: 1419
Loc: Nashville, TN

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I just smoked a similar sized one. Smoked it on the grill wit lots of wood chips for 3 hours. Wrapped in foil and tossed in the oven at 275 over night. Took it out and let it cool a little. Meat pulled apart like pulled pork. Used the drippings to make a BBQ sauce. The drippings have a really good smokey flavor. I did something a little different because I was taking it to work for a pot luck. I put the meat in a crock pot and poured the sauce made from the drippings over it. Had a lady come back for seconds before she realized it was venison. She said she thought it was pulled pork but when she ate it, she liked it but said it tasted different. She noticed the sign saying it was venison when she went back for more. She said she had never eaten venison before. I created a convert.

Edited by JimFromTN (11/19/12 01:50 PM)

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#3040594 - 11/19/12 02:10 PM Re: Big Neck Roast? [Re: JimFromTN]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12512
Loc: Tennessee

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 Originally Posted By: JimFromTN
I just smoked a similar sized one. Smoked it on the grill wit lots of wood chips for 3 hours. Wrapped in foil and tossed in the oven at 275 over night. Took it out and let it cool a little. Meat pulled apart like pulled pork. Used the drippings to make a BBQ sauce. The drippings have a really good smokey flavor. I did something a little different because I was taking it to work for a pot luck. I put the meat in a crock pot and poured the sauce made from the drippings over it. Had a lady come back for seconds before she realized it was venison. She said she thought it was pulled pork but when she ate it, she liked it but said it tasted different. She noticed the sign saying it was venison when she went back for more. She said she had never eaten venison before. I created a convert.


You did it bone in? Did you do much in the way of trimming the fat or did you just throw the whole thing in there and let it cook off?
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3040629 - 11/19/12 02:35 PM Re: Big Neck Roast? [Re: Poser]
JimFromTN
8 Point


Registered: 07/14/08
Posts: 1419
Loc: Nashville, TN

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I left the bone in. I don't think there is a clean way to get the bone out and not waste allot of meat. I think leaving the bone in helps with the flavoring of the juices as well. As for trimming the fat, I just trimmed the outer layer. When you pull it apart, you can go thru the meat and make sure its clean. There will be some fat melted into the meat. You won't realize it until its cooled down in the refrigerator, if it makes it there. The way I did it with the sauce, you'd never know it was there. Because the meat is so lean, it can be very dry so if you don't do the sauce method, you may want to reserve some of the juice to mix back in with the meat after its pulled apart. Maybe even put some vinagar in as well.

Edited by JimFromTN (11/19/12 02:36 PM)

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#3040635 - 11/19/12 02:43 PM Re: Big Neck Roast? [Re: JimFromTN]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12512
Loc: Tennessee

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 Originally Posted By: JimFromTN
I left the bone in. I don't think there is a clean way to get the bone out and not waste allot of meat. I think leaving the bone in helps with the flavoring of the juices as well. As for trimming the fat, I just trimmed the outer layer. When you pull it apart, you can go thru the meat and make sure its clean. There will be some fat melted into the meat. You won't realize it until its cooled down in the refrigerator, if it makes it there. The way I did it with the sauce, you'd never know it was there. Because the meat is so lean, it can be very dry so if you don't do the sauce method, you may want to reserve some of the juice to mix back in with the meat after its pulled apart. Maybe even put some vinagar in as well.


Cool. I prefer them bone in because the marrow ads flavor as well. I may try that.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3041971 - 11/20/12 10:48 AM Re: Big Neck Roast? [Re: Poser]
Spikes Tactical
8 Point


Registered: 01/11/10
Posts: 1138
Loc: Greer, South Carolina

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Look forward to seeing the results.
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#3043010 - 11/21/12 12:17 AM Re: Big Neck Roast? [Re: Spikes Tactical]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12512
Loc: Tennessee

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Putting it to bed until the occasion calls for a big hunk of neck:

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It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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