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Venison Neck Roast

A comforting and flavorful slow-roasted venison neck dish that transforms a tough cut into a tender delight.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3-4 pounds venison neck roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary
  • 2 cups beef or venison broth
  • 3 carrots chopped
  • 2 onions quartered
  • 3 potatoes diced

Equipment

  • Large roasting pan
  • Sharp knife
  • Cutting board
  • Meat thermometer
  • Aluminum foil

Method
 

  1. Trim excess fat from the venison neck roast.
  2. In a bowl, combine salt, black pepper, garlic powder, onion powder, thyme, and rosemary. Rub this mixture generously over the roast.
  3. Heat olive oil in a large roasting pan over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
  4. Remove the roast and add chopped carrots, quartered onions, and diced potatoes to the pan.
  5. Place the seared roast on top of the vegetables.
  6. Pour in the broth around the roast.
  7. Cover the pan tightly with aluminum foil. Roast in a preheated oven at 325°F (163°C) for 4-5 hours, or until the meat is tender.
  8. Once cooked, remove the roast from the oven and let it rest for 15-20 minutes.

Notes

This roast pairs wonderfully with hearty sides like garlic mashed potatoes and roasted Brussels sprouts.