My family has eaten wild game meat my whole life. We have butchered our own deer since I began hunting at age 12, when it just became more economical with twice the deer to pay for processing. Over the years my father’s garage has turned into quite the butcher shop with a walk in cooler, giant meat grinder, sausage mixer, and now it even has the amenities of heat and running water. The butchering process has always been a fun time with friends and family. Lots of beer, whiskey, and cigars have always been consumed out in the garage during these time.
I enjoy staring at the wall admiring my deer mounts as much as anyone. But the older I get, I find as much satisfaction cooking a meal of wild game for friends or family. Knowing the time and work it took to get that meat, and then prepare a meal that even non-hunters enjoy gives me great satisfaction. Over the last few years I have been starting to branch out and cook some different recipes and different cuts of venison. Some cuts that would normally end up in the grind pile have been saved for some low and slow type recipes. This beer braised neck roast recipe is one that that is very easy, and I plan to use every year from here on out.
Ingredients
- 1 venison neck roast (bone in or bone out)
- Olive oil
- Salt and pepper
- Flour
- 1 yellow onion
- 2 carrots
- 1 celery stalk
- Beef stock
- Stout Beer
- Brown sugar
- 2 Bay leaves
Instructions
1. Salt and pepper the neck roast, then coat it in flour. I usually just pour a cup or two of flour on a plate and roll the roast in the flour until it is completely coated.
2. Heat some olive oil in a dutch oven, just a couple tablespoons worth. Once the oil gets hot, brown the roast in the oil. You want to get a nice brown crust on all sides of the roast, a few minutes per side. Once browned, remove the roast and place to the side.
3. Chop the onion, carrots, and celery. Add a little more oil to the dutch oven if necessary, and then add the onion, carrots, and celery. Cook for about 5 minutes stirring until the vegetables begin to soften.
4. Add the roast back to the pot. Add in about 2 cups of the beef stock and enough beer to almost cover the roast. Add the bay leaves, brown sugar, and 2 tablespoons of flour. Mix the liquid until all ingredients are evenly incorporated.
5. Put the lid on the dutch oven and place in the oven at 350. Cook for 4-6 hours depending on the roast. You want to be able to shred the roast with a fork. Periodically check the roast making sure there is enough liquid, and the roast doesn’t dry out. If needed, add more beer to keep the roast 3/4 covered and liquid. This will help produce a nice gravy.
6. Shred the roast and serve over mashed potatoes or rice with the vegetables and gravy.