Deer neck roast, often an overlooked cut, offers several benefits, especially for those interested in utilizing as much of the animal as possible. Here are some key advantages:
- Rich Flavor: Deer neck has a deeper, richer flavor compared to other cuts due to the amount of muscle tissue and connective tissue present in this area. When slow-cooked, these tissues break down, infusing the meat with intense flavor.
- Tough Cut that Becomes Tender:Though the neck is tough, with slow cooking methods like braising or roasting, the collagen in the meat breaks down, resulting in incredibly tender, juicy meat. This makes it ideal for stews, slow roasts, or pulled venison dishes.
- High Nutritional Value:Venison is lean, high in protein, and low in fat. The neck, while rich in connective tissue, still provides these health benefits along with added collagen, which can be beneficial for joint health and skin.
- Great for Slow-Cooking:Venison neck is ideal for low-and-slow cooking techniques, which maximize flavor while yielding tender meat. It's perfect for roasts, pulled venison, soups, and stews.
- Sustainable Use of the Animal:Using the deer neck roast helps promote nose-to-tail cooking, ensuring that as much of the animal as possible is utilized. This is both respectful to the animal and more sustainable, especially for hunters focused on ethical consumption.
- Less Sought-After Cut:Because the neck is not always as popular as more traditional cuts like the backstrap or tenderloin, it’s often overlooked, making it a great option for those wanting to maximize their harvest.
This cut is perfect for traditional recipes, such as a hearty venison neck stew, or even innovative dishes like shredded venison neck tacos or a venison neck ragù. Have you tried using it in any of your dishes? If not, here is a beautiful dish to create for your family or friends.
Shredded venison stout mac and cheese combines the rich, creamy indulgence of classic comfort food with the bold, savory flavor of wild game. Using a deer neck roast for this dish is an excellent choice because the neck is a tougher, more sinewy cut that benefits from low and slow cooking, allowing the connective tissues to break down, resulting in tender, flavorful meat. Often overlooked, the neck roast becomes a meltingly tender and juicy addition when slow-cooked, perfectly complementing the creamy Guinness-infused cheese sauce in the mac and cheese. This recipe makes the most of the neck roast, transforming an otherwise challenging cut into a delicious, hearty dish.
incorporating a deer neck roast into a mac and cheese also highlights the philosophy of nose-to-tail cooking, making sure no part of the animal goes to waste. Venison, with its lean, earthy flavor, pairs beautifully with the richness of white cheddar and Havarti, creating a balanced dish that feels both rustic and elevated. The slow cooking process allows the meat to absorb the depth of flavors from the broth, garlic, and seasonings, while also providing a unique texture that contrasts with the creamy pasta. Using venison in this way not only honors the hunt but also adds a wild twist to a beloved classic, perfect for gatherings or a comforting meal after a long day in the field.
Venison Stout Mac N Cheese
Stout Mac-N- Cheese
Ingredients:
12 oz elbow macaroni or pasta of your choice
3 tbsp unsalted butter
3 cloves garlic, minced
3 tbsp all-purpose flour
1 cup Guinness beer (or any other beer)
1 cup whole milk
1 cup heavy cream
1 ½ cups white cheddar cheese, shredded
1 cup Havarti cheese, shredded
Salt and pepper, to taste
1 tsp Dijon mustard (optional, but adds great flavor)
½ tsp smoked paprika
¼ cup panko breadcrumbs (optional topping)
2 tbsp unsalted butter (for breadcrumb topping)
Instructions:
1. Cook the macaroni according to package instructions. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the flour to create a roux, cooking for 1-2 minutes until lightly golden and smooth.
Slowly whisk in the Guinness beer, allowing it to blend with the roux. Once smooth, gradually add the milk and cream, whisking constantly to avoid lumps. Continue cooking until the mixture thickens slightly (about 5-7 minutes).
Lower the heat to medium-low. Stir in the shredded white cheddar and Havarti cheeses, a little at a time, until fully melted and smooth. Season with salt, pepper, Dijon mustard, and smoked paprika if using. Taste and adjust seasonings as needed.
Add the cooked pasta to the cheese sauce, stirring to ensure the pasta is fully coated with the creamy, cheesy mixture.
If you'd like a crunchy topping, melt 2 tbsp of butter in a small pan, add the panko breadcrumbs, and toast them until golden brown. Sprinkle the toasted breadcrumbs over the macaroni and cheese.
For the Slow-Cooked Shredded Venison:
Ingredients:
2 lbs. venison neck or another roast
1 tbsp olive oil
1 onion, rough chopped
3 cloves garlic, minced
1 cup beef or venison broth
1 can or bottle Guinness (or another beer)
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
1 tsp smoked paprika
1 tsp dried thyme
Salt and pepper, to taste
Water if needed to fully cover venison.
Instructions:
Heat the olive oil in a large skillet over medium-high heat. Season the venison with salt and pepper. Sear the venison on all sides until browned, about 3-4 minutes per side. Transfer to a slow cooker.
In the same skillet, add the chopped onion and garlic, sautéing until softened and fragrant, about 3 minutes. Add the tomato paste and cook for another minute, then pour in the beef/venison broth and Guinness beer to deglaze the pan. Stir to combine.
Pour the onion, garlic, broth, and beer mixture over the venison in the slow cooker. Add the Worcestershire sauce, apple cider vinegar, smoked paprika, and thyme.
Cover and cook on low for 6-8 hours or until the venison is tender and shreds easily with a fork. This can be done on the stove top as well, just bring to a boil and reduce to a simmer. Cover and cook same amount of time.
Once cooked, remove the venison from the slow cooker and shred it using two forks. Toss the shredded venison with your favorite BBQ sauce, or with its own cooking liquid.
Combine the Shredded Venison with the Guinness Mac and Cheese:
Follow the Guinness mac and cheese recipe provided earlier, making sure the pasta is coated in the creamy cheese sauce.
2. You can transfer the mixture to a baking dish, top with panko breadcrumbs, and bake at 350°F (175°C) for 15-20 minutes for a crispy topping.
Add the Shredded Venison:
Place the shredded venison onto the mac and cheese, ensuring an even distribution of meat over the dish.
Serve:
This rich, cheesy mac and cheese is elevated by the addition of tender, flavorful shredded venison, making for a hearty, gourmet dish. The Guinness adds depth to both the venison and the cheese sauce, making every bite satisfying. Enjoy your wild game mac and cheese!
