Wild In The Kitchen: Hearty Venison Neck Soup

If you try this recipe, you’ll be kicking yourself over all the venison necks you have tossed in the trash over the years. The neck is a pretty substantial cut of meat, and with a little work it can be cut up for a tender and delicious crock-pot dish with ingredients you probably have in your kitchen. 

Venison neck cut into pieces
1 large yellow onion, sliced
1 tblsp. soy sauce
1 tblsp. Worcestershire sauce
1 tblsp. garlic salt
1/4 tsp. black pepper
1 pckg. Lipton Onion Soup mix
1 can cream of mushroom soup

From the neck, remove the skin and any silver connective tissue on the meat. Remove the windpipe with a long cut down the underside of the neck. Remove the esophagus. Filet the meat away from the neck bone and cut into bite-size pieces. Put the cleaned meat in the crock pot and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper. In a bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on low for six hours.