Venison Neck Recipes
Venison neck is one of the most flavorful cuts of the deer, thanks to its rich connective tissue that melts into tender, juicy meat with slow cooking.Â
Whether bone-in or boneless, venison neck is one of the most underrated cuts for slow-cooked dishes. So, if you’re looking for ideas for roasts, tacos, or comforting stews, you’re in the right place.Â
The recipes below highlight the neck’s rich flavor and tenderness when braised, smoked, or stewed. All work beautifully with meat from the shoulders and shanks as well.
Want even more recipe ideas for tough cuts? Explore my full collections of venison shoulder recipes and venison shank recipes.
VENISON NECK as a Filling
Venison Neck Shot Placement: Tips For Saving Meat
If you want to make the most of your venison neck for roasts, stews, and grinding, shot placement matters.
A clean shot through the lungs or behind the shoulder is ideal for retaining as much meat as possible. This ensures the neck’s rich, collagen-packed meat is safe from being trimmed away due to damaged tissue.
Why avoid neck shots when it comes to cooking?Â
Shooting a deer in the neck can cause bone and bullet fragments to disperse into the meat. Most of the fragments remain unseen, and you don’t notice them until you’re chewing the meat during dinner.
From my experience, if you must shoot in the neck region, it’s better to do so at the base of the neck to minimize damage to the meat. Check out Field & Stream for more info on deer neck shot placement.