"Robert" > wrote in message
92.32...
> Sorry if this is a little off topic, but I'm assuming alot people in this
> group would be proficient at cooking wild game.
>
> How should I cook this?

Venison varies widely by region. Here in NC, our deer eat corn, soybeans,
and peanuts, so they're extremely tender. I generally just throw the steaks
on the grill to sear them and serve medium rare. In other parts of the
world, they might be living on acorns and browse, so the meat can be a bit
more gamey. How it was handled after it was harvested will have a lot to do
with the quality of the meat as well.

Either way, the neck roast will be a tougher cut than other cuts you might
get. Be careful not to overcook -- there's not much fat in the meat so it
will get rather tough. If you're not up for Q'ing it, try a crock pot and
let it go low and slow.

I, of course, am partial to my "Greg's Happy Sauce" on venison because
that's what it was originally developed for, but onion soup mix, wine,
onions, peppers, and anything else you want to throw in will do well. Try
putting a few cloves of garlic in with the meat as well.


--
Greg Leman
Carolina Sauce Company, Inc.
http://www.carolinasauce.com
A wide variety of sauces and specialty foods over the web.