Venison Neck Roast Recipe

by: Papa Scott

This one really came out nice hope you enjoy

Ingredients: 

• One medium size neck roast 
• vegetable oil, enough to cover the bottom of  pot  (I use cast iron pots from  Ironcooker
• 1 large or 2 medium onions, chopped    
• 1 bell pepper chopped  
• 1 or 2 cloves of garlic (optional)   
• 6 oz. can of mushroom steak sauce, you can also add mushroom pieces as well
• Camp Dog Cajun Seasoning, original or non-typical blend   
• 4 oz. of golden cream of mushroom soup to thicken gravy   
• 1/2 cup of Daigle's Cajun sweet & sour sauce   
• 2 or 3 potatoes cut (optional)  

How to cook:
First rub the roast down with Cajun Seasoning & stuff cloves of garlic in 4 places around the neck, then pour sweet & sour sauce over the roast and place in frig. for a few hours, preferably overnight.  

Preheat oven to 400 deg. F and coat bottom of black pot with oil.  Once the oven is ready place the pot with roast in oven uncovered for about one hour flipping the roast over 1/2 way during the browning process, adding just a little water if needed to keep from burning.  It's ok if it sticks to the bottom a little, this will help make a nice brown gravy.   Once you are satisfied that the roast is browned enough remove from oven, place on stove top remove roast and add onions to be browned.  Once onions are browned stir in bell pepper & mushroom steak sauce, return roast to pot add about 4 cups of water cover and cook on stove top until tinder.  Check gravy often and add thickener if needed.  If you are adding potatoes add them 30 minutes before cooking time expires.
Serve over white rice along with sides of choice.  Enjoy!
Thanks for stopping by and please remember to visit our website at www.campdogcajunseasoning.com