A surprisingly delicious meal to be had in venison neck stew

A surprisingly delicious meal to be had in venison neck stew

Fishing and Hunting Southeast Texas By Capt. Bill Watkins

A surprisingly delicious meal to be had in venison neck stew

Many years ago, when it was popular to chase deer with dogs here in Southeast Texas it was customary for the guy who brought the dogs to get a really good part of the deer. It was always assumed that without the dog there would have been no kill. I will never forget one day when the owner of the dogs received a doe neck roast for his part. He was disgusted as the neck was considered a poor cut of meat but never the less he graciously accepted the neck and kept his mouth shut. I heard him voice his opinion later in private. He was genuinely insulted.

I was never a great fan of deer neck myself, usually trimming off the meat of the neck and mixing it in with my ground meat but my son showed me the error of my ways. For several years he mentioned to me that he had a great recipe for deer neck. I mostly ignored his thoughts on the subject but this year he finally proved his point. During the first week of rifle season this year my son and I and our good friend Mike Rachal were at our camp and we had run out of meat to cook. We discussed what would be on the menu for the next day. I had killed a nice doe but we didn’t want to use our hunting time cutting up deer steaks to fry. William suggested a deer neck roast cooked in a crock pot. I have to admit that I didn’t think much of the idea but when one of the hunting party volunteers to cook for the group you don’t ask questions. William went to my ice chest, pulled the deer neck out of the ice and began to wash the whole piece thoroughly. When he finished cutting away any blood or hair, he placed the whole piece in the crock pot and covered the neck with water and added a couple of cloves of finely chopped garlic and cut up a medium sized onion into the pot as well.

 

 

 

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