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How to Make Venison
- 2 Hubby killed a really big doe last year and I love the neck roast. It needs to be cooked down for a long time but then it gets tender and the meat comes off like pulled beef in long strands of meat. I have it in the Slow Cooker - I put it in frozen, dumped a big can of San Marzano tomatoes in, chopped onion, chopped bell pepper, chopped celery, a lot of minced garlic, chives, coarse ground black pepper, salt, beef stock and a can of V-8 juice. By the time it thaws and cooks down it will be close to lunch time. I haven't made this is so long and was rummaging through my deep freeze and spotted this piece of meat. I also always add a spoon of bacon grease just to help add for flavor because the venison roast has no fat.