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#3569401 - 01/31/14 09:31 AM Poser question
bigquacks
4 Point


Registered: 10/25/00
Posts: 484
Loc: bristol tn

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We butchered a beef and when talking to the butcher, he asked if I wanted the neck bones. I have several packs, but don't really know what to do with them. Any ideas?
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#3569426 - 01/31/14 09:44 AM Re: Poser question [Re: bigquacks]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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Braise them. Start by browning each side of the neck bone in a skillet or in the dutch oven or stock pot you intend to cook in. You can roll them meat in flour first if you want, or not.

Use some fat (butter, lard, bacon grease, coconut oil, etc) and brown all sides of the neckbones. Don't overcrowd the pan. Remove them when browned. From there, you can do anything you want. Chili, Guinness Stew, French Onion Soup with Neck bones..... Literally anything. Here's a blog post on improvising stews: http://gocarnivore.com/2013/11/06/improvising-venison-stew/

Neck meat has a lot of connective tissue, so it may take awhile to breakdown.

Another option is do Venison Barbacoa: http://gocarnivore.com/2013/01/21/trophy-eating-venison-shank-barbacoa/
_________________________
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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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