Neck bones and rice


Twelve Pointer
Cooked a venison neck in the slow cooker (half chicken stock and half water) for 12 hours on low until meat was falling off the bone. Spiced with tsp of onion powder, two cloves of chopped garlic, tsp of red pepper flakes, tsp of salt, half tsp of black pepper and a tsp of thyme. Removed meat from the bones and shredded, used stock to make the rice and ate a belly full of it. It's a Southern thang!003.JPG