rtraverdavis
Well-known member
SwaggyD and Doug fckn Sticky know what I’m talking about.
Jokes about the virtues of Montana mule deer management and swollen forky necks aside, neck meat has become one of my favorite of elk or deer—especially Mississippi Roast style. Big chunk of sinewy meat, perfect for easy slow cooking.
Unbrowned roast in the slow cooker:
Cover in a sliced up stick of butter, a packet of powdered ranch mix, a packet of au jus mix, most of a jar of pepperoncinis and a couple splashes of pepperoncini juice. Set slow cooker on high for four to eight hours, depending on the size of the roast.
Done, ready to shred:
Shredded:
Cut some good crusty bread, throw on a pan, slop some shredded roast on the bread with some provolone, then drizzle with concentrated au jus. Put in the oven at 400 degrees for about 10 minutes. Sammiches:
A solid New Year’s party snack.
What are your favorite ways to do neck roasts?
Jokes about the virtues of Montana mule deer management and swollen forky necks aside, neck meat has become one of my favorite of elk or deer—especially Mississippi Roast style. Big chunk of sinewy meat, perfect for easy slow cooking.
Unbrowned roast in the slow cooker:
Cover in a sliced up stick of butter, a packet of powdered ranch mix, a packet of au jus mix, most of a jar of pepperoncinis and a couple splashes of pepperoncini juice. Set slow cooker on high for four to eight hours, depending on the size of the roast.
Done, ready to shred:
Shredded:
Cut some good crusty bread, throw on a pan, slop some shredded roast on the bread with some provolone, then drizzle with concentrated au jus. Put in the oven at 400 degrees for about 10 minutes. Sammiches:
A solid New Year’s party snack.
What are your favorite ways to do neck roasts?
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