I grew up in a family that hunted and fished to augment the menu. We could certainly go to a grocery store but why do it if someone hauled in a half dozen rabbits, or some ducks, or a mess of catfish. At any rate, we didn’t waste much - regardless of what was brought home.
I’ve seen a lot of wasted cuts on deer - some folks take off the back-straps and hams then toss the rest, or sometimes they will keep the front quarters to grind. The neck is often tossed out but I believe it’s one of the best cuts, and makes a delicious roast if the cook is patient.
My recipe:
Remove the neck from the deer then cut it in half across the vertebrae so you have two manageable pieces. Make up enough brine solution to submerge the pieces (you can use less but the pieces will have to be flipped every couple of days). Cover and refrigerate for a week to allow the salt some time to work. After the brining is complete, rinse the pieces and place into a covered roast pot with about a cup of water. Put the pot into the oven at 200-210 degrees for at least 8 hours. No need to check anything until that time has passed but more than likely, the meat will be at a point where it falls off the bone; otherwise keep cooking and check every hour until tender. Remove pot from the oven and pull out the neck pieces to cool on a plate. When cool enough to handle, shred the meat by hand and set aside. Strain and save the broth for stock.
You can use the meat any way you like - it will look and taste like a lean beef roast. My wife and I will make soup with some of the stock and meat, or serve with mashed potatoes, or put on sandwich buns with BBQ sauce - the list is endless.