Try this slow cooker venison neck roast 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!
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. But I 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 with venison instead of pork or veal) and again, there’s no denying that it tasted AMAZING.
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 – 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.
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.
In the pan of your slow cooker/crock pot add onions, a couple garlic cloves , salt, pepper and pour in water last. Sometimes I’ll add a sprinkle of thyme or parsley too, fresh or dried both work. You can also toss in a bay leaf.
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 pot to drizzle over your meat or using my easy recipe, you can make a delicious easy gravy, too!
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!
It will be so tender and delicious that you’ll be wanting to save those neck roasts for special occasions and celebrations because this venison roast recipe is so amazing that you can even trick your venison-phobic into lovers!
So, If you’ve ever wondered how do you use deer neck meat, now you know!
For a basic roast-vibe just add a side of your favorite potatoes and a green veggie, for an easy weeknight meal. Or shredded your neck roast to use in tacos, fajitas, lettuce wraps, too! This shredded venison recipe is also delicious served with my homemade BBQ sauce for a pulled venison sandwich!
And don’t forget – after you take your roast out of the crock pot, leave all those yummy bits & juice in your crock pot, toss back in the bones, onion/celery/carrot and more water and let it simmer for a couple days on low to make amazing venison bone broth!
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
optional, for gravy
- 2+ tablespoons corn starch
- 2+ tablespoons Heavy Cream
- 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.