Salmonsmoker
03-10-2001, 08:02 AM
Seldom's "No More Neck Shots" Neck Roast
1- boneless neck roast (fileted open)
4T- butter or cooking oil
1- can of Campbell's "Golden Mushroom" soup
1- package of Lipton's "Onion-Mushroom" soup
1/2- large yellow onion sliced
1/2C- dry sherry
1/2C- beef broth or bullion
3-4T- favorite dry rub (I mix up a batch of Emeril's Creole Seasoning)
3-4T- vinegar
I usually wind up with two pretty good sized neck roasts from one deer and this recipe is only one.
Moisten ALL surfaces of fileted roast with vinegar & apply the rub. Roll up and wrap tightly with plastic wrap and refrigerate for 24 hrs.
When ready to cook, unroll roast and cover with the onions.
Roll up like a jellyroll and tie well.
Brown roast in oil.
Mix remaining ingredients together.
When roast has browned put into a dutch oven and pour mixture over it & cover tightly.
Roast in 325 degree oven for at least 3 hours.
Add any chunked up vegetables you want 1 hour before roast is thought done.
Slice roast about 3/8" thick and serve with a good Michigan red wine.
After tasting this recipe once, your family won't ever let you shoot another buck in the neck!!
Author Unknown
1- boneless neck roast (fileted open)
4T- butter or cooking oil
1- can of Campbell's "Golden Mushroom" soup
1- package of Lipton's "Onion-Mushroom" soup
1/2- large yellow onion sliced
1/2C- dry sherry
1/2C- beef broth or bullion
3-4T- favorite dry rub (I mix up a batch of Emeril's Creole Seasoning)
3-4T- vinegar
I usually wind up with two pretty good sized neck roasts from one deer and this recipe is only one.
Moisten ALL surfaces of fileted roast with vinegar & apply the rub. Roll up and wrap tightly with plastic wrap and refrigerate for 24 hrs.
When ready to cook, unroll roast and cover with the onions.
Roll up like a jellyroll and tie well.
Brown roast in oil.
Mix remaining ingredients together.
When roast has browned put into a dutch oven and pour mixture over it & cover tightly.
Roast in 325 degree oven for at least 3 hours.
Add any chunked up vegetables you want 1 hour before roast is thought done.
Slice roast about 3/8" thick and serve with a good Michigan red wine.
After tasting this recipe once, your family won't ever let you shoot another buck in the neck!!
Author Unknown