Slow Cooker Venison Neck Roast Recipe – Health Starts in the Kitchen (2024)

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Try this Slow Cooker Venison Neck Roast Recipe and you’ll never look at a piece of venison the same way again! his crockpot deer roast is deliciously tender, flavorful and is a great use for an oft-overlooked roast!

Slow Cooker Venison Neck Roast Recipe – Health Starts in the Kitchen (1)

I didn’t grow up in a family of hunters and the idea of eating venison (deer meat) was a little outside of my comfort zone. I’m not really sure what part of eating venison was the issue for me, since I’ve always been a proud omnivore it wasn’t an opposition to eating meat… Nor did I have a strong moral conflict with hunting, when done responsibly and compassionately (of course).

It was just different from what I was used to and I think so many people fear the unknown, I was no different. Looking back now, I’m sure that it was the venison flavor that was so intimidation. We’ve all heard less-than-wonderful things about wild game, being well, gamey.

Not long after I started dating my husband (in 2000) he got his first deer of the season. At first I avoided the whole-cute-deer-that’s-now-dead hanging in a tree completely. ButI totally understood that he didn’t kill for sport, it wasn’t done with anger and aggression, this deer would be food.

And to me a deer killed swiftly and used to nourish your body is better than suffering needlessly on the side of the road after dancing with a fast moving automobile.

I was raised to never turn my nose up at food that’s offered to me, you ALWAYS politely try what’s served to you. You can politely say you don’t like something after tasting it and giving it an honest try. And I’ve tried to always pass that along to others with a stern, “we never yuck someone else’s yum” warning.

The first venison I ate was Venison Jerky and, well, I LOVE jerky and venison jerky was so good – it was undeniable! After that my hubby had me try his grandmothers breaded venison steaks (just like a traditional breaded Austrian Weiner Schnitzel, only made withvenison instead of pork or veal) and again, there’s no denying that it tasted AMAZING. Click HERE for my Grain Free Breaded Venison Recipe

Over the years I’ve transitioned away from just venison jerky and breaded deer steak to using a variety of cuts of venison in my kitchen like a bone-in deer neck roast – even using the bones for bone broth! (we also butcher our own deer so we have complete control over the cuts of meat and how it’s packaged) However, a Venison Neck Roast has become our favorite!

It’s just as it sounds, it’s the section of meat/bones in-between the head and shoulders. So you only get one per deer, on a good year we’ll have 4 neck roasts at then end of hunting season. Nothing scary or strange, just another hunk of meat at the end of the day.

Obviously the neck is a part of the deer’s body that is used a lot – it’s muscular with lots of connective tissue and has fat marbled through the meat – which means it will be best when cooked for a long time with moist heat – you Crock Pot is the perfect way to cook a Venison Neck Roast. Just stick your neck roast in your crock pot, season it up and and some water – cover and let it cook all-day-long. It’s seriously that easy. No need to baste or anything special.

Oh and just an FYI, you don’t need to add tings like vinegar or beer. Less is more in recipes like this, trust me!!!

Slow Cooker Venison Neck Roast Recipe – Health Starts in the Kitchen (2)

How to make a Crock-Pot Venison Roast

Cooking a venison roast recipe in the slow cooker is impossibly easy and only takes a few basic ingredients, which I’m going to guess you already keep stocked in your pantry.

To get started place venison neck roast (or boneless venison roast) in the bottom of your slow cooker.

Along with you whole venison neck add onions, a couple garlic cloves , salt, pepper and pour in water last. Sometimes I’ll add a sprinkle of thyme or parsley on the surface of the roast, too, fresh or dried both work. You can also toss in a bay leaf. You can also add beef stock in place of water if you have it on hand, but the version roast will make it’s own stock.

Slow Cooker Venison Neck Roast Recipe – Health Starts in the Kitchen (3)

At the end of the day (roughly 8 hours on high or 10-12 hours on the low setting ) the deer roast will be fork tender and you’ll have some amazing venison stock in the bottom of your crock potto drizzle over your meat or using my easy recipe, you can make a delicious easy gravy, too!

Slow Cooker Venison Neck Roast Recipe – Health Starts in the Kitchen (4)

You are going to be amazed at how easily the meat shreds off the bones, its so tender that it will be difficult to slice but trust me when it say that it will be melt in your mouth deliciousness!

Best Sides to Serve with Venison Roast

The Best Mashed Potatoes or The Best Keto Mashed Cauliflower
Creamed Ramp Greens Recipe
Easy Roasted Garlic Parmesan Green Beans
Wild Ramp Rice Recipe
5 Minute Pressure Cooker Rice Pilaf with Pine Nuts and Parsley
5-Mintue Pressure Cooker Saffron Rice
Coconut Milk Creamed Spinach

Venison Neck Roast Recipe FAQs

Should you sear your neck roast prior to slow cooking?

I do no think it’s necessary to sear the roast, however it certainly isn’t a bad idea if you feel so inclined. You’ll need a large skillet to fit the size of the roast, heat it over medium-high heat with a few tbsp of ghee, avocado or olive oil. Sear your neck roast on all sides until golden brown.

What internal temperature should you cook venison?

Much like beef, venison can be deliciously cooked at a wide variety of internal temperatures based on the cut you are preparing. For a tenderloin stick to 125-135 for rare and for a venison roast ideally 160F for a well done roast.

Can I cook a neck roast in the oven?

Yes this recipe is also perfect for the oven too, in fact that how I originally started cooking neck roasts but the slow cooker is just a little easier. Just put everything in a dutch oven and bake at 350F for 8+ hours or until tender and falling apart.

Can I make Venison Stew from a neck roast?

Of course! Just follow this recipe, including make the gravy, transfer everything back into the slow cooker along with the vegetables of your choice. Instead of shredding your neck roast, try to keep the pieces in stew-sized chunks. Cook an additional 1 hour or until veggies are cooked through, then thicken using equal parts (I recommend 1 or 2 Tablespoons each) cornstarch and water in a small bowl, stir until smooth then add into your liquid stew. Heat a few minutes to thicken to your desired consistency.

Can I use this recipe to make a Venison Pot Roast?

Absolutely! I use this recipe to cook ALL my venison and beef roasts interchangeably. It even makes venison shanks tender and delicious too! Add cubed potatoes and peeled carrots at the last hour of cooking your roast, if desired.

How can I customize this recipe?

First of all, I know this recipe sounds ‘basic” but I promise less is more. But if you enjoy using onion soup mix, cream of mushroom soup, Worcestershire sauce or using a cup beef broth, please feel free to add them into my recipe. All I ask is that you come back here and comment to share what additions you’ve made!

Isn’t a venison neck roast tough?

A neck roast is often discarded because it can indeed be a tougher cut of meat if cooked incorrectly. Using a slow cooker is the best way to ensure that your neck roast is tender.

Can you eat the deer neck meat?

Yep, I know it’s a less popular cut but there’s no need to fear!

What is the best slow cooker for a Neck Roast?

The one issue you may encounter when cooking a neck roast is that they can be larger than your slow cooker. I find that THIS slow cooker easily fits even the largest of neck roasts. It’s also the one you see in the photos in this post.

Venison Neck Roast

Try this slow cooker venison neck roast and you'll never look at a piece of venison the same way again. The venison neck roast is flavorful and is a great use for an oft-overlooked roast.

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Prep Time: 5 minutes minutes

Cook Time: 8 hours hours

Servings: 8 servings

Equipment

Instant Pot Aura 10-in-1 Multicooker Slow Cooker

Ingredients

1 Venison Neck Roast approx. 4 pounds
2 tablespoons Garlic
1 large Onion sliced or chopped
2 tablespoons Sea Salt
2 teaspoons Black Pepper
2 cups Water, filtered

optional, for gravy

2+ tablespoons corn starch
2+ tablespoons Heavy Cream

Instructions

Combine everything together in your crock pot and cook on HIGH for 8-10 hours
Remove the meat and bones from your slow cooker. Shred, remove bones and set aside.
Combine all the juices, onions, garlic and corn starch in a blender and puree until smooth.
Heat on the stove top over medium until thickened, add in heavy cream. Season to taste.

Video

Nutrition

Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

Slow Cooker Venison Neck Roast Recipe – Health Starts in the Kitchen (2024)

FAQs

Does roast need to be covered in liquid in slow cooker? ›

Some recipes call for liquid, some do not. It mainly comes down to the type of meat you use. Cuts like chuck roast will release more fat and moisture than leaner cuts, so they don't need any water. In addition, the slow cooker itself creates some moisture, which helps keep the meat juicy.

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What do you do with the neck meat of a deer? ›

You can also cut off the entire neck, bone-in, and braise it to make pot roast over mashed potatoes. The most ideal cut of meat for slow cooking requires connective tissue – venison neck provides that. Recipes for Venison Neck: Cajun Smoked Venison Neck.

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Will meat cook in a slow cooker if not covered in liquid? ›

To keep a pot roast from drying out, your slow cooker needs liquid to create a moist environment, and that can include meat or vegetable stock, wine or water. This doesn't mean the meat should be submerged; a cup or two of liquid will be enough, since the cooker is covered and liquids stay trapped inside.

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Do you have to brown a roast before putting it in the crockpot? ›

Slow cooker recipes don't always instruct you to brown meat before adding it to the pot, but there are some advantages to doing so. If you sear meat to a crusty brown with a little oil in a hot skillet, the meat develops more complex flavors and improves the dish.

How do you make a venison roast not gamey? ›

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.