Pulled Venison neck was a recipe suggestion from a very busy local farmer, Stacey. Make your pulled venison dreams come true by roasting this very slowly.
Difficulty Level:
one-star
Type of dish:
Main
Ingredients:
Shoulder of venison approx. 2-3kgs or 2 venison necks
packet of Chinese seasoning
Preparation Method:
Roll the venison in the packet of Chinese seasoning
Put the venison in the slow cooker for at least 6 hours, until falling apart then simply pull apart with forks and serve over crisps loaded with cheese, salsa and pickles, cram into sandwiches or fajitas.
Hints and Tips:
The pulled venison neck is delicious in rolls or wraps served with coleslaw or chutney and salad.
Use the left overs in a stir fry or make into venison moussaka
We have reached the end of our venison season. To save disappointment, If you would like to place an order it's best if you e-mail or phone us first to check availability.
