3 LB Neck Roast, Shank, or other Cut of Bone-In Venison (for neck roasts, make sure to have spinal cord cleanly removed. this should have been done upon butchering, if it wasnt, scold your butcher)
6 cups Pork Broth
1 Butternut Squash
1 Large White Onion
1 Large Bunch Celery
4 Cloves Garlic
1 Tablespoon Onion Salt, Parsley, Oregano, Garlic Powder
2 Teaspoon Thyme
2 Tablespoons Cracked Black Pepper
Add Neck Roasts ( i had mine split into two peices for easier storeing and cooking) and pork broth to the Slow Cooker. add spices, set on low for 10 hours and forget about it.
peel butternut squash and carrots then chop into 1" sections. chop celery, onion and garlic and add to bowl with other vegtables . store overnight in fridge.
the meat will fall from the bone with the slightest touch. remove the roasts and debone. be careful to sort the meat carefully, as a neck roast has large bones, but does contain a small nub of bone that you need to be sure to remove.
in the morning acess the amount liquid in the slow cooker. add the vegtables and if the level of broth looks good to you, place on lid and cook on high for 4 hours. if you seems to be scant in the broth department, add water as neededthen reseason to accomidate. the vegtables will also flavor the broth as they cook.
once the vegtables are fork tender, turn off crock pot and enjoy dinner.
As i have talked about before, some of the less used areas of the animal are, in fact, the tenderest and more flavorful cuts of meat. these cuts often go unreconzed as they do take some coaxing to reach such an elevated status. with todays, modern conviences, mainly the crock pot or slow cooker, (set it and forget it!) it seems insane to turn down the ease of preparing these meats.
for a stew like this i normally start the day before, tossing the neck roasts and the pork broth in the slow cooker before work and letting the meat melt into delicousness while im away from home. when i return home, i place the broth in the fridge to chill and chop the vegtables. after the broth is chilled, i will take it out and skim the fat. you can even make the broth a few days before hand, skim and then have it handy to add the venison too. (venison will not produce much skimmable fat). in fact, i had this broth made from some left over fatty ham peices and simply assembled the skimmed broth and meat to cook while i went about a sunday of cleaning and organizing
if you cook the meat for 2-4 hours, you are going to poke the roast and wonder what the heck i was talking about. with a condensed cooking time, this meat will be chewy and rubbery. now forget about it for say, 6-10 hours and you will think you have struck gold. look at the top picture, i pulled that meat free with my finger tips. once you've gotten the meat to this point, remove all bone from the pot, this is fairly easy to do and with a neck roast you are dealing with a series of spine bones like the one to the right. these are pretty simple, but be careful to sort the meat well as you will occasionally get little nubs of bone, but since the meat is so tender, they are easy to spot and remove.
after the meat is shredded and added back in, dump in your bowl of veggies. i cut mine chunky and the filled as 8 cup measuring cup. once i had every thing added i seemed a bit shy on liquid. i added 2 cups of water and some more spices. i happened to have a bit of venison 'Au Jus' left for a venison roast so i tossed that in as well. i set the crock pot to cook 8 hours on low while away at work on monday. personall i like to get the whole shebang ready the day and night before and then pop the insert in on my way out the door. dinner. done. your welcome hungry husband.
Venison Neck Roast Slow Cooker Stew
Samantha Lee Gornowicz