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
