Semi,

We like to use some of the large sections of the hind qtr. for corned venison. It's great for sandwiches, homemade hash, bread bowls, or just snacking on. I'll probably make a lot of minute steaks now that I have a slicer. I like it sliced really thin like shaved beef, then you melt a little butter in a skillet, throw in a handful and move it around with a fork for a couple minutes. When it's no longer pink slap it on a roll... it's Heaven on earth!!

You remind me of my Mom... she absolutely loved a neck roast! I would usually filet the meat off the neck into one large flat piece, trim it up a bit then roll it up and tie it for her.

BPS