If you are lucky enough to get a venison neck, there are more options than making minced meat and cooking power on it. I serve it with homemade burgers and coleslaw and think it tastes great.
1 venison neck is smeared with a mixture of:
4 tablespoons brown sugar
2 tablespoons dijon mustard
2 teaspoons paprika powder
1 teaspoon chili powder
4 ts liquid smoke
Salt and freshly ground pepper
Place the neck in a refractory dish and place it in the oven at 220 degrees for 30 minutes. Pour on 5 dl of water, cover the mold with aluminum foil and turn the oven down to 100 degrees for two days. You did not read wrong. I tried after one day, but then it is still tough.
Before serving, grate the meat with two forks and mix with the power of the roasting and a good barbeque sauce.
You can buy ready-made burgers, but you can find recipes for delicious, home-baked burgers HERE .
You can find my Coleslaw recipe HERE .