Big Neck Roast?

[BamaProud]

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.

 

[mike243]

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

 

[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

 

[WMAn]

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.

 

[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.

 

[WMAn]

From the LL Bean Cookbook, and I really want to try it.

 

[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.

 

[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.

 

[Spikes Tactical]

Look forward to seeing the results.