One of my favorite deer recipes is a braised bone-in neck roast using Hank Shaw's barbacoa recipe. It's outstanding and I would like to figure out some way to do elk. Does anyone take out a bone-in neck from the field? I'm sure it would be multiple roasts. Most bucks around here are two big ones. By the time I've bagged everything up on an elk I'm usually just removing meat from the neck for the grind bag. Do I need to carry a battery powered Sawzall?
(no lectures on CWD please)
(no lectures on CWD please)