Whole Venison Neck Roast BBQ | MeatEater Cook

Name: Whole Venison Neck Roast BBQ | MeatEater Cook
Ingredients: 4-to 6-pound neck, bone-in (use a whole venison neck or a 4-to 6-pound piece of an elk or moose neck); Kosher salt; Freshly ground black pepper; 3 tbsp. vegetable oil; 2-3 qt. game stock or enriched stock (see below); 1/2-1 cup BBQ Sauce or store-bought BBQ sauce; Hamburger buns; BBQ Sauce; 1 large onion, cut into 1/2-inch dice; 4 cloves garlic, minced; 1 cup ketchup; 1/4 cup molasses; 1 chipotle pepper in adobo sauce, chopped; 1/4 cup apple cider vinegar; 1 tsp. dry mustard; 1 tsp. ground juniper berries; 1/2 tsp. cumin; 1/4 tsp. allspice; 2 shakes Worcestershire sauce

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This neck roast bbq recipe is a great dish to make with a whole venison neck, or a 4-to-6 pound piece of elk or moose neck. Since the neck is a heavily used muscle it takes a lot of cooking to...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.themeateater.com.

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Ingredients

4-to 6-pound neck, bone-in (use a whole venison neck or a 4-to 6-pound piece of an elk or moose neck)
Kosher salt
Freshly ground black pepper
3 tbsp. vegetable oil
2-3 qt. game stock or enriched stock (see below)
1/2-1 cup BBQ Sauce or store-bought BBQ sauce
Hamburger buns
BBQ Sauce
1 large onion, cut into 1/2-inch dice
4 cloves garlic, minced
1 cup ketchup
1/4 cup molasses
1 chipotle pepper in adobo sauce, chopped
1/4 cup apple cider vinegar
1 tsp. dry mustard
1 tsp. ground juniper berries
1/2 tsp. cumin
1/4 tsp. allspice
2 shakes Worcestershire sauce