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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: 13547
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: 7326
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: 12256
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: 6265
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]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
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.
_________________________
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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#3039592 - 11/18/12 09:22 PM Re: Big Neck Roast? [Re: mike243]
WMAn
8 Point


Registered: 11/05/10
Posts: 1226
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: 13547
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.

http://www.GoCarnivore.com

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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: 2701
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: 1226
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: 13547
Loc: Tennessee

Offline
 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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