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Cazadores,
Don't overlook the potential of this often underutilized game animal cut that can elevate your dinner plans with minimal effort. The neck meat of game animals is not only tender and full of flavor, but it can also add a rich depth of taste to your dishes. From hearty stews and soups to succulent braised meat dishes, game animal necks offer versatility in the kitchen. But one of my favorite ways to enjoy this cut is as a barbacoa alternative. Barbacoa, traditionally made from beef or lamb, is known for its mouth-watering, shredded texture and bold, zesty flavor. But by using game animal necks, such as deer or elk, you can take your barbacoa game to the next level. The rich, deep flavor of the meat paired with its naturally leaner texture will tantalize your taste buds and make your dish a standout hit.
So the next time you're looking for a flavorful and unique meal idea, don't forget to give game animal neck a try!
Ingredients:
1 (3-5 pound) deer/elk whole neck roast, trimmed of excess fat
1 medium white onion
4 cloves garlic, chopped
1 cup beef broth
2 tablespoons apple cider vinegar
2 tablespoons adobo sauce
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
Steps:
Preheat oven to 250℉.
Add onion, garlic, beef broth, vinegar, chipotles, adobo, cumin, oregano, salt, black pepper, and oregano to a large blender. Puree until smooth.
Place meat in a large cast-iron skillet or Dutch oven, or a large disposable aluminum roasting pan if necessary. Pour the blended ingredients over the top of the neck roast and add the bay leaves. Cover with a lid or tin foil. Place the meat in an oven at 250°F for 5 to 6 hours. Add water if the sauce thickens too much.
After 5 or 6 hours, remove the dish from the oven. Allow the meat to cool slightly before shredding. Use two forks to shred the meat. Discard the bones and mix all the ingredients to coat evenly.
Serve with homemade corn or flour tortillas, top with fresh chopped cilantro, onion, and guacamole.
In conclusion, don't miss out on the opportunity to transform a humble venison neck roast into a delicious and satisfying barbacoa. By following the simple steps outlined in this recipe, you can create a meal that will impress even the most discerning of taste buds. The richness and depth of flavor in this dish will have you coming back for seconds, and maybe even thirds. So the next time you're looking for a meal that's not only flavorful but also unique and satisfying, give venison neck roast barbacoa a try. You won't be disappointed!
- Cazador Tejano
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