Or you could do what most people do, and cut as much away from the bone as possible and grind it all up. Deboning a neck takes skill and time. Ideally, everyone should give it a try on each deer ...

The neck of a deer is the most underutilized and savory meat except for maybe the tenderloin or “fish,” as most hunters refer to the filet, but not many hunters have ever tried a venison neck ...

2–2½ lbs. venison neck, bone-in, cleavered into roughly 3-inch pieces. 3 Tbsp. olive oil. 14 oz. bag frozen pearl onions. 2 tsp. dried oregano. 1 cup dry white wine. 6 sprigs fresh oregano.

Dang, for some it’s just not worth the time it takes to trim what little meat you get from a deer’s neck. That is said countless times at the butcher’s table while trimming out venison from ...

All right Deer Hunter, you have scored. You’ve got a buck or a doe, and you have dressed it out. That meat will provide a number of tasty dinners, assuming you or someone else is adept at wild game ...

How to Bone Out a Deer, Step-by-Step Step 1: Get two large, clean tubs or buckets. One is for meat we’ll categorize as Good —the tougher, fattier, more sinewy portions that will become burger ...

The neck was braised slowly until the meat tenderized, arriving at the table in a heap of spicy goodness. By 9:30 p.m., most guests’ plates were piled with bones and the remains of twelve courses.

My favorite method to butcher a deer for sausage making these days is to bone off all meat while the deer carcass is still hanging. ... Then simply cut away all neck meat, leaving the neck bone.

All right Deer Hunter, you have scored. You’ve got a buck or a doe, and you have dressed it out. That meat will provide a number of tasty dinners, assuming you or someone else is adept at wild game ...