Deer neck , mushroom gravy baked potatoes

[hunter24605]

These are the two small muscles that come from either side of the trachea, I don’t know the proper name, but they fillet off the neck pretty easy. They’re very flavorful but tough. I rubbed them with coarse SPG and gave a quick sear in olive oil. (Reserve the oil and glazed meat)Then into the pressure cooker on a trivet to keep it out of the liquid. And cook until pull apart tender, about 30 minutes. Add a little more oil to the pan and saute sliced mushrooms and a shallot. About a cup of vegetable stock and slowly stir in some flour until it starts to thicken. Hold off on salt and pepper because the meat has a generous amount of both. Add whatever spices you feel like, I pretty much leave it alone. Once it thickens, allow it to simmer. Take the meat from the pressure cooker and pull it apart and add to your gravy and simmer another few minutes. Then spoon over a buttered baked potato.
A hardy meal and great on a snowy day. I suppose you could use any cut of meat, I use the less desirable cuts for meals that take “pulled” meat.

 

[DrMike]

Looks delectable. The muscle could be the brachiocephalicus or the cleidomastoideus. Both are somewhat prominent in the region you describe. Most goes into stew, so your preparation is right in line with the common useage.

 

[JD338]

Looks amazing Howie.

JD338

 

[RL338]

There’s some good eatin’