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VENISON NECK ROAST 
Place your venison neck roast in a deep pan. Cut off all excess fat. Salt and pepper your roast and lay two strips of bacon over the meat. Cook this roast slowly, 275 to 300 degrees for 6 to 10 hours depending on temperature used. This roast will be very tender with the meat falling off of the bone. You will have a lot of good gravy makings with this roast. You can cover the meat while cooking and when you want to brown it take off the lid.
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