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Neck Roasts
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<blockquote data-quote="Tyler Kee" data-source="post: 1781248" data-attributes="member: 107051"><p>[ATTACH=full]163568[/ATTACH] Right off, I'd like to say that I feel like a real fool for overlooking neck roasts for so long. I sure have let a lot of meat go to waste over the years and now I'll never throw another neck away again! So when I found myself with a dead antelope at the end of October, I figured I'd give it a try. Those antelope sure are fun to hunt and great eating. </p><p></p><p>As usual - I started at Hank Shaw's website and found his Venison Pot Roast recipe</p><p></p><p><a href="https://honest-food.net/venison-pot-roast-recipe-polish/" target="_blank">https://honest-food.net/venison-pot-roast-recipe-polish/</a></p><p></p><p>I used a boned roast as I'm leery of CWD. This antelope was large enough that I split the roast in two and used one half for this recipe and I have another in the freezer.</p><p></p><p>I didn't have allspice berries and I didn't have whole peppercorns. I did however have a dash of cinnamon and cardamom which I tossed in the boiling wine. I just used ground pepper, some dried bay leaves, and a $7 bottle of cab. </p><p></p><p>After 4 days in wine, the roast looked awfully unappealing. And the smell was unique for sure. Not bad, but definitely odd. </p><p>As usual, flour and fat made everything better. </p><p></p><p>Another deviation from the original recipe was that I used some stock made from last year's black buck instead of water. Did it make a difference? Who knows, but I felt good about putting two antelope together in the pot. </p><p></p><p>After two hours in the oven, the meat was starting to loosen and the smell was intoxicating. I didn't have parsnips or turnips, so I just went with carrots, celery, and potatoes. </p><p> </p><p>Final result was incredible. The sauce had a ton of body and refrigerates solid - always a good sign in stocks and stews. It needed a touch of salt, and as usual, it was better the next day. I actually tossed it in the freezer in anticipation of our next cold front. When I cooked this dish, the outside temp was 80! With temps in the 30's this morning, I knew it was time for a thaw for lunch. </p><p></p><p>This is a great recipe and fairly idiot proof. It takes a couple days to make, but not much of it is active time. Wife and mother in law both loved it as well - always a good sign!</p><p></p><p>[ATTACH]163566[/ATTACH] [ATTACH]163567[/ATTACH] [ATTACH]163569[/ATTACH] [ATTACH]163570[/ATTACH] [ATTACH]163571[/ATTACH]</p></blockquote><p></p>
[QUOTE="Tyler Kee, post: 1781248, member: 107051"] [ATTACH=full]163568[/ATTACH] Right off, I'd like to say that I feel like a real fool for overlooking neck roasts for so long. I sure have let a lot of meat go to waste over the years and now I'll never throw another neck away again! So when I found myself with a dead antelope at the end of October, I figured I'd give it a try. Those antelope sure are fun to hunt and great eating. As usual - I started at Hank Shaw's website and found his Venison Pot Roast recipe [URL]https://honest-food.net/venison-pot-roast-recipe-polish/[/URL] I used a boned roast as I'm leery of CWD. This antelope was large enough that I split the roast in two and used one half for this recipe and I have another in the freezer. I didn't have allspice berries and I didn't have whole peppercorns. I did however have a dash of cinnamon and cardamom which I tossed in the boiling wine. I just used ground pepper, some dried bay leaves, and a $7 bottle of cab. After 4 days in wine, the roast looked awfully unappealing. And the smell was unique for sure. Not bad, but definitely odd. As usual, flour and fat made everything better. Another deviation from the original recipe was that I used some stock made from last year's black buck instead of water. Did it make a difference? Who knows, but I felt good about putting two antelope together in the pot. After two hours in the oven, the meat was starting to loosen and the smell was intoxicating. I didn't have parsnips or turnips, so I just went with carrots, celery, and potatoes. Final result was incredible. The sauce had a ton of body and refrigerates solid - always a good sign in stocks and stews. It needed a touch of salt, and as usual, it was better the next day. I actually tossed it in the freezer in anticipation of our next cold front. When I cooked this dish, the outside temp was 80! With temps in the 30's this morning, I knew it was time for a thaw for lunch. This is a great recipe and fairly idiot proof. It takes a couple days to make, but not much of it is active time. Wife and mother in law both loved it as well - always a good sign! [ATTACH]163566[/ATTACH] [ATTACH]163567[/ATTACH] [ATTACH]163569[/ATTACH] [ATTACH]163570[/ATTACH] [ATTACH]163571[/ATTACH] [/QUOTE]
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