Inspired by meat eater, I now love “venison neck” and I’m running out of places to shoot deer. Headshots are risky and I usually only feel confident at close range. The classic behind the shoulder shot has less chance of destroying “good meat” but if you hit the Heart it ruins another wonderful new addition to my cooking repertoire. I’ve always considered a “high neck” shot to be a good de-mobilizing shot on a deer, its a bigger target than the head and has a similar after the shot result. Well now after my first neck roast, shooting them there is not an option for me anymore. I would consider neck roast as good as any table fare, if not better than most.

Heavily salt and peppered overnight, seared hard, braised with a whole diced onion, a bulb of garlic and a couple venison stock cubes for 3 hours this piece of meat will forever be regarded as one of the best in my mind.