Archive for the ‘Venison’ Category

Slow Cooked Venison Neck Roast

Monday, November 10th, 2014





Neck Roast.  That pesky part of the deer that usually gets ground up into ground deer meat. Seriously, if you roasted it you’d probably be giving it to your dog.  It can be a tough, sinewy piece of meat unless it’s cooked slowly for long periods of time.  We’ve been battling the plague a nasty cold bug in our house this week, so I wanted something easy (who am I kidding, I always want easy).  I threw this stuff in a pot, and went back to sleep.  Genuinely.





When putting this together I really had to consider what I wanted the deer to cook in. I almost considered beer, but I chose the safer route and went with a merlot. Any kind of cooking stock would go well, and if you have nothing else, water would work too. I saved the beer to drink with my dinner later.






Slowcooker Venison Neck Roast
Serves 6
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Prep Time
10 min
Cook Time
8 hr
Prep Time
10 min
Cook Time
8 hr
  1. * One 2-4lb venison neck roast
  2. * 1 lb bag of baby carrots
  3. * 1 8 oz package of mushrooms
  4. * 1 cinnamon stick
  5. * 1 onion, chopped
  6. * 3 celery stalks, chopped
  7. * 2 cups of red wine or beef stock (wine really makes for a rich flavor)
  8. * salt and pepper to taste
  1. Throw it all in a crock pot on high for 8 hours. Easy does it.
Nearly Natural Momma


Braised Venison Shanks

Monday, December 9th, 2013

Out here in Pennsyltucky it’s deer hunting season.  I only know this because of the gunshots I hear, and the really awesome friends of mine who offer me deer. I really don’t know when season starts or ends, neither me nor my husband hunt.  We do have friends who hunt though, and often we are grateful recipients of the win.




This recipe is really flexible and I’m kicking myself for not taking more pictures of the process.  You have some choices for cooking method, and either one works out fine.  The problem with cooking deer shanks is that they are usually a tough piece of meat and usually slow cooking anything lends to pulled whatever. Braising generally solves this problem, so it’s a step you shouldn’t skip.



  • 2 venison shanks (feeds my family of four, can be easily doubled for more)
  • 1 cup of red wine
  • 1 cup of beef or deer stock
  • 1/4 tsp ground pepper
  • salt to taste
  • 1/4 tsp all spice
  • 1 cinnamon stick
  • 1/2 tsp chili powder
  • one onion roughly chopped
  • 4 garlic cloves roughly chopped



  • You have a choice in cooking methods.  You can roast this in a dutch oven for 3-5 hours or use a slow cooker.  The cook time is the same.  If using a dutch oven, your first step will be to preheat your oven to 300 degrees.
  • In your dutch oven or slow cooker, pour in the wine, stock, all seasonings, onions and garlic. If using a slow cooker, set it to high once you’ve put in these ingredients.
  • Salt your shanks and braise them in a large pan on a medium high heat for 20 minutes, turning every 5 minutes or so.  Deer doesn’t have a lot of fat, so you’ll need to grease your pan.  I used bacon grease, however coconut oil would also do well.
  • Once the shanks are well browned on all sides, place them in your dutch oven  and cook at 300 degrees for 3-5 hours OR place them in your slow cooker and cook on high for 3-5 hours.


Side notes:

  • This recipe works well for lamb shanks.  It’s actually quite amazing for lamb. The cooking time in the slow cooker/dutch oven will be closer to 3 hours due to the smaller size of lamb shanks.  Also, the braising time should be cut to 10 minutes.
  • If the bones are too long for your shanks to fit in your slow cooker or dutch oven you can either chisel them off, or remove the meat from the bone.  I tend to just remove the meat from the bone.  It’s still delicious.


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