September 5, 2013 - Less than a minute read

Spicy Venison Neck Roast with Veggies

In our Michigan, rural-influenced home, we often have venison lingering in the freezer needing to be used. In a fit of genius, my husband pulled out a venison neck roast which needed to be used, cut it into 2-3 inch pieces and made it the centerpiece for a painfully simple, delicious Hot Logic meal.

First, he seared the neck roast in butter and salt. He topped purple beans (an heirloom variety of green beans), de-seeded jalapenos and a few hungarian peppers and popped the containers in the freezer.

This is a dish I’m REALLY looking forward to enjoying.

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