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Favorite NECK recipes
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<blockquote data-quote="WTM" data-source="post: 4976670" data-attributes="member: 6230"><p>i debone the neck now, since CWD is around. after i cut out the windpipe i start on that side and debone. it ends up as a big flat piece of meat. the only thing i remove is the thick tendon that runs down the center. you dont have to but when cooked it like a big rubber band.</p><p></p><p>spread my herb compund butter and roll it up and tie it. for a german take i braise it in dark beer. but usually ill add fruit and some type of cider instead of the beer. any kind of fruit pairs really well with any cut of deer, just like lamb. the two go to herbs are thyme and rosemary. add some garlic in there too. salt and pepper for the outside.</p><p></p><p>cooking temps from 300-375. ive found it doesnt really matter as the key is to keep it covered and keep cooking until you can pull it with a fork.</p></blockquote><p></p>
[QUOTE="WTM, post: 4976670, member: 6230"] i debone the neck now, since CWD is around. after i cut out the windpipe i start on that side and debone. it ends up as a big flat piece of meat. the only thing i remove is the thick tendon that runs down the center. you dont have to but when cooked it like a big rubber band. spread my herb compund butter and roll it up and tie it. for a german take i braise it in dark beer. but usually ill add fruit and some type of cider instead of the beer. any kind of fruit pairs really well with any cut of deer, just like lamb. the two go to herbs are thyme and rosemary. add some garlic in there too. salt and pepper for the outside. cooking temps from 300-375. ive found it doesnt really matter as the key is to keep it covered and keep cooking until you can pull it with a fork. [/QUOTE]
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