Deer Neck Bones And Beans
Ingredients
2 or 3 lb. deer neck roast
4 Tbsp. Morton’s Tender Quick
4 Tbsp. brown sugar
2 Tbsp. pickling spice
1 tsp. garlic powder
1 tsp. coarse black pepper
1 lb. dry Great Northern beans
1 lg. onion (coarse chopped)
1/2 C. ketchup
1/2 tsp. ground red pepper
Salt and pepper to taste
Cooking Instructions
The day before serving, thaw roast. Remove any fat and silver skin. Rinse in cold water. In a bowl, mix together Tender Quick, brown sugar, pickling spice, garlic powder and coarse black pepper. Rub mixture into meat thoroughly. Put roast in doubled plastic freezer bag with remaining spices. Place in refrigerator overnight or 12 to 15 hours (turn a couple of times while marinating.) The next day, remove meat, rinse in cold water to remove spices. Place roast in stew pot. Cover with water. Bring to a boil. Reduce heat, cover and simmer for 2 hours. Pick over dry beans, chop onion, add both to the roast. Bring back to a boil. Reduce heat and simmer until meat is tender and can easily be removed from bone. Remove roast, allow to cool slightly. Remove meat from bones, cut into pieces across grain. Cook beans until done (it may be necessary to add water while cooking beans, however, only add enough to barely cover). Stir meat, ketchup and red pepper into beans. Cook just until hot. Taste. Add salt and pepper to taste.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)