Hunt Down This Neck Roast BBQ Sandwich

• 4 to 6 pound neck, bone-in (use a whole venison neck or a 4- to 6-pound piece of elk or moose neck)
• kosher salt
• freshly ground black pepper
• 3 tablespoons vegetable oil
• 2-3 quarts game stock or enriched stock (see above)
• 1/2 to 1 cup BBQ sauce
• Hamburger buns

1. Bring the neck to room temperature.
2. Season liberally with salt and pepper all over.
3. Heat a large saute pan or roasting pan over medium-high heat.
4. Add the oil.
5. When the oil shimmers, swirl the pan to coat well.
6. Sear the neck until its browned on all sides.
7. Put the browned neck in a 6-quart slow cooker.
8. Add enough stock just to cover the neck.
9. Cover, set the slow cooker on low, and cook for a minimum of 6-8 hours, until fork tender.
10. (Alternatively, use a 6- to 8-quart Dutch oven, and cook in a 300 degrees oven for 6-8 hours.)
11. Keep checking to be sure its covered with liquid at all times.
12. Youll know its done when it flakes into really nice pieces.
13. Remove the meat from the liquid and start shredding.
14. (Dont throw away the extra cooking liquid use it like stock.)
15. The meat should shred like pulled pork.
16. Toss with BBQ sauce and serve in soft hamburger buns with sliced pickles and potato chips on the side.
17. A couple of spoonfuls of coleslaw on top of the meat is a great addition.
18. Alternatively, you can store the meat in the fridge for up to 1 week or in the freezer for up to 1 month.

neck, kosher salt, freshly ground black pepper, vegetable oil, game stock, bbq sauce, buns

Taken from www.foodrepublic.com/recipes/hunt-down-this-neck-roast-bbq-sandwich/ (may not work)