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This is very easy, cooking with venison in a slow cooker makes the meat taste tender and juice. Some hunters bone out the neck. This part of the deer gets very big when in rut.

Prep time:
Cook time:
Servings: 20
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Ingredients

Cost per serving $0.00 view details
  • 1 First put neck in a slow cooker
  • 2. Cut 1 onion
  • 3. Garlic powder
  • 4 a little water 2 cups it will make it owen water
  • 5.No salt but some black pepper salt makes meat tuff

Directions

  1. 1. Cook the vinison neck with all ingredients till it falls of the bone.
  2. 2. This is the important part when its hot take it out of the juice and set on a plate and leave it open, the meat will cool and turn dark after 1/2 hr. Then pull meat off the bone that when you add salt to taste. We use barbacoa in tartilla with pico de gi o or hot sauce.this is for breackfast down in texas the mexican people use cow head in a under ground pit to cook it and it so good when cooked that way.
  3. They use the cheek meat.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 200g
Recipe makes 20 servings
Calories 0  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 8mg 0%
Potassium 0mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%

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