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Not sure what to do with the hundred or so pounds of meat you just hunted? Barbecue sandwiches. A whole lot. (Photo: John Hafner.)

Hunter, author, outdoorsman and preparer of delicious wild game Steven Rinella is the host of Meat Eater, which airs on The Sportsman Channel. Out today is the first volume of his most recent book: The Complete Guide to Hunting, Butchering and Cooking Wild Game. This installment tackles big game — really big game. Elk, moose and buffalo big. Once you’ve tracked, hunted and butchered these titans, you’ll need to know what to do with hundreds of pounds of meat. Chicken it ain’t. Tackle the neck, often the toughest cut on the carcass, with a slow-cooked pulled barbecue sandwich better than anything you…well, didn’t track, hunt, butcher or cook.

This is a great dish to make with a whole venison neck, or a 4- to 6-pound piece of elk or moose neck. Since the neck is a heavily used muscle, it takes a lot of cooking to tenderize the meat. I have great luck using a slow cooker. After 6 to 8 hours, the meat can be pulled right off the bone. The spine ends up looking as clean as a museum specimen, and the meat is perfect for BBQ sandwiches.

If you don’t have time to make your own stock from scratch, put store-bought vegetable or chicken stock in a large pot on the stove, add an onion (peeled and cut in half), and some extra bones from the freezer (chicken wings, venison shank, etc.). Bring just to a boil, then lower to a simmer. Skim off and discard any scum on the surface. Add a bay leaf, a sprig of thyme, or parsley stems if you have them. Then keep at a low simmer for several hours. Skim off and discard the fat on the surface. Strain out the solids. Use the stock immediately, or cool and freeze.
Reprinted with permission from The Complete Guide to Hunting, Butchering and Cooking Wild Game