Spicy Neck Roast
Ingredients:
1 Red Barn venison neck roast - bones in 3-4 Tbs oil 6 poblano chilis, seeded and rough chopped 6 japlapenos, seeded and chopped 3 large onions, chopped 1 big can low sodium beef or chicken broth 1 bunch of cilantro 2 tsp cumin powder 7 limes Flour seasoned with salt and pepper
Directions:
Start with a dutch oven on the stove top and heat the oil till hot. season the neck liberally with salt, pepper and cumin. Dust it in the flour and sear on as many side as you can get to sit flat. Take the neck out and reserve on a plate. Add in all the poblanos, 4 of the jalapenos and 2 of the onions and saute till it all starts to wilt and get soft. Add the neck back in (on top of the vegeatbles)and add the broth. There should be liquid at least 1/4 way up the roast in the beginning Bring to a SIMMER (if you boil it it'll never ever get tender) and put the lid on. Simmer very slowly for about 3-5 hrs. you may need to add more broth or water to keep the moisture in as it evaporates. You'll know it's done when you the neck joints can be pulled out with a pair of tongs with no resistance. Remove all the bones (just pick them out of the pot with a pair of tongs) and remove meat with a slotted spoon or spatula to a bowl. In the bowl add the raw chopped onion, the other jalapenos the 4 limes and cilantro. Sprinkle a little salt if it needs it and shred it up with a fork Put whatever's left in the pot into the blender and add the remaining limes and blend it for a sauce.