Most underrated cut of venison

[Researcher]

Originally Posted by Brian Dudley

The whole neck boiled down for a meaty soup is great.

Neck meat, especially Elk, is for making real mincemeat pies like mother use to make. Not that candied fruit stuff from stores! I'm fortunate to know a couple of ladies over in Idaho, one that hunts Elk and provides the meat to the other that makes me pies.

[Mike of the Mountain]

From my PA Dutch side of the family, when they butchered pigs they used everything but the squeal.