Name: Mississippi-Style Venison Pot Roast
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Southern
Ingredients: 1.4–2.3 kg venison neck, bone-in; 280 g pepperoncini; 120 ml pepperoncini juice; 113 g butter; 30 ml safflower oil; 15 ml kosher salt; 480 ml beef or venison stock; 480 ml water; 15 ml beef bouillon; 15 ml cornstarch; 5 ml onion powder; 5 ml garlic powder; 5 ml dried parsley; All drippings + fond from roasting the neck; 15 ml milk powder; 10 ml dried parsley; 10 ml onion powder; 5 ml garlic powder; 2.5 ml black pepper; 15 ml fresh chives, finely chopped; 15 ml lemon juice; 1.25 ml celery seed (optional)

Description

A comforting and flavorful Mississippi-style pot roast featuring tender venison neck cooked with pepperoncini and spices, perfect for family gatherings.

Ingredients

Scale

1.4–2.3 kg venison neck, bone-in
280 g pepperoncini
120 ml pepperoncini juice
113 g butter
30 ml safflower oil
15 ml kosher salt
480 ml beef or venison stock
480 ml water
15 ml beef bouillon
15 ml cornstarch
5 ml onion powder
5 ml garlic powder
5 ml dried parsley
All drippings + fond from roasting the neck
15 ml milk powder
10 ml dried parsley
10 ml onion powder
5 ml garlic powder
2.5 ml black pepper
15 ml fresh chives, finely chopped
15 ml lemon juice
1.25 ml celery seed (optional)

Instructions

Preheat your oven to 450°F (230°C).
Pat the venison neck dry and season it all over with kosher salt.
Heat a carbon steel or cast iron pan over high heat with safflower oil.
Sear the neck deeply on all accessible surfaces, about 3–4 minutes per side, and then transfer the seared neck to a roasting tray.
Place the neck in the 450°F oven for 20–30 minutes to intensify browning.
Remove from the oven and reduce the temperature to 300°F (150°C).
Scrape all drippings into a bowl for the au jus mix.
Combine the au jus mix ingredients and ranch mix dry ingredients in separate bowls.
Place the roasted neck into a Dutch oven.
Add the au jus mix, ranch mix, pepperoncini, pepperoncini juice, butter, and fresh chives.
Add enough stock to reach a total of 2½ cups liquid in the pot.
Cover and cook at 300°F for 4–6 hours until the meat pulls cleanly from the bone.
Remove the neck from the pot and pull the meat from the bone.
Strain the braising liquid into a saucepan and simmer to slightly reduce.
Add lemon juice and whisk in cold butter for a glossy finish if desired.
Taste and adjust salt if needed, then pour over shredded venison.

Notes

Serve with crusty bread or buttery cornbread to soak up the rich au jus.

Prep Time: 15 minutes
Cook Time: 300 minutes
Category: Main Course
Method: Braising
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 35g
Cholesterol: 90mg

Keywords: venison, pot roast, southern cooking, comfort food, slow cooker, braising