- 1 venison neck (2–4 pounds)
- 1 can (7.5 ounces) chipotles in adobo
- 1 red onion, roughly chopped
- 3–5 cloves garlic, whole or minced
- 1 teaspoon smoked paprika
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- 1 tablespoon cumin
- ½ cup lime juice
- ½ cup cider vinegar
- venison or beef stock
About this recipe
The neck is a versatile cut that can be used for a traditional potroast- style meal like your mom made, all the way to Mexican barbacoa. My wife and I love the barbacoa-style shredded neck. You can’t beat it with a charred corn tortilla, vinegar-based coleslaw and a squeeze of lime.
Toss all ingredients in a slow cooker set on low, or use a Dutch oven in an oven set at 300°. You can adjust the spice level by adding or subtracting the chipotles—one can brings the heat for a 3-pound roast, so adjust accordingly.
It’s ready when the meat is falling off the bone. Pull the meat off and shred. Garnish with cilantro and serve with your favourite taco fixings.
This recipe was adapted from Hank Shaw’s venison cookbook Buck, Buck Moose, which should be in any deer hunter’s kitchen.