Deer neck roast for...

[Hoosierbuck]

fajitas. Saw another fajita recipie that looked great, but thought I would share my twist.

Getting the meat off a neck is a pain when butchering, but I just keep it whole for fajitas.

I put one of those roasts is the crock pot with some water and fajita spices, etc. to your own tastes, then cook it until the meat falls off the bone. I then pick it apart and discard all the non-meat. Shred/slice the meat up and put it into ziplocks portioned out for a a meal each bag.

I then put a little olive oil in a skillet and sautee onion and green pepper, etc. and add the pre-cooked meat to the skillet to fry it up for the fajitas.

Just a nice way to use a sometimes difficult portion of the harvest.

HB

[wtnhunt]

That is a good idea Chris. We usually debone everything we put up, and you are absolutely right that some cuts are a pain. I may try to do this with a shoulder. Would sure save some processing time at the counter.