Ozbow

Venetta Roast

Ingredients

1. Fallow Neck
2. Seasoned Salt
3. Seasoned Pepper
4. Garlic Powder
5. Oregano
6. Basil
7. Bay Leaves
8. Cracked Black Pepper


Preparation

1: Remove windpipe from the bottom of the neck. With the bottom side up, use the tip of your knife to separate the meat from the bone until you reach the yellow cord that runs along the top of the neck. Turn the neck around and remove the meat in the same way on the other side of the neck. Using the tip of your knife carefully remove the yellow cord, keeping the neck in one piece.
2: Season the inside of the neck with seasoned salt, seasoned pepper, garlic powder, basil, oregano, and 1 crushed bay leaf.
3: Roll up the neck and tie with butcher string.
4: Combine equal portions of cracked black pepper and seasoned pepper. Sprinkle on outside of roast for a mild flavor, or roll roast in mixture for a more traditional flavor.


Cooking Instructions

Place in crock-pot on low, and cook for a minimum of eight hours. If frozen allow additional time.


Grunter