OK: I've always just ground up the neck meat so I have a question about doing the neck as a roast.

What about the fat? The neck has several layers of meat, with fat in between the layers. Deer fat is nasty. What do you do about that? I can't believe people separate the layers, remove the fat, and then put it all back together?

I just roll it up into a roast. Sometimes I might take out a big piece if I see it but other than that leave it. If your worried ,just don't let it sit too many months in the freezer. I've got one left from last Feb. that I'll be making any day now. You also say you just grind it up, well your grinding the fat aren't you? The neck meat is very tasty and makes great burgers and chilie. I fry some up as I'm butchering. Also don't forget about the neck bones. I use them as you would beef or pork bones for soup or spaghetti sauce. Just simmer , let cool and pick the meat off. I don't believe in throwing something away and then buying a replacement. Its all good if you know how to utilize it.

jersey,

I pull apart the layers and remove most of the fat before I grind it.

we put it in the crock pot with some onions and carrots,salt and pepper.let it cook overnite.it will fall off the bones,put it in an iron skillett with bbq sause and simmer for a few min.
Makes great BBQ sandwiches.[8D]

It's burger for me. I seperate the layers remove all fat,sinew and membrain before grinding. If you grind up crap you will have crapy burger.

Well I take back the part of not letting it sit too long. Just made a neck roast from last Jan. and it turned out great. Just had it wrapped in heavy duty freezer wrap. All air removed. There was just enough left over for another meal, I cooked it realy rare so that I could reheat the leftovers. The wife thought I made a rib roast.