![]() The shoulder is full of great meat for stew, soup, braising and grinding for burgers, chili and sausage. Japanese-Style Venison and Pork Belly (Jenny Nguyen-Wheatley photo) The most ideal cut of meat for slow cooking requires connective tissue – venison neck provides that. You can also cut off the entire neck, bone-in, and braise it to make pot roast over mashed potatoes. Or try the pulled meat on top of pizza, in pasta sauces or in hand pies. However, because of its odd shape, I like to use the neck for dishes that call for shredded meat, dishes such as tamales, tacos, burritos, enchiladas, stew, soup and sandwiches. ![]() All that collagen breaks down with slow, low heat, and takes on an amazing texture that rivals that of pork shoulder. It’s one of my favorite cuts for slow cooking. Venison neck is laced with silver skin and oftentimes fat. ![]() The cooking suggestions below will help you get the most out of your deer. Venison is versatile, but it would be a mistake to expect the same results from every part of a deer. ![]() There’s more to venison than just backstrap, tenderloin and hamburger. ![]()
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