Braised Venison Neck Roast

You can buy choice cuts like filet mignon and sirloin steaks at the grocery store, but neck meat probably isn’t on your shopping list. One great thing about bowhunting is trying new meat cuts and cooking methods. If neck meat is new to you, be advised that it’s full of tendons and dense muscles.

The neck isn’t a tender cut, but the right preparations make it extremely tender, whether it’s grinding, braising or slow-cooking. Braised venison might sound fancy and complicated, but it’s easy to prepare. Braising involves searing meat and then slow-cooking it in liquid. It’s a simple process that only requires time and a few ingredients.

*A bone-in neck roast is more flavorful than boned-out roasts. Even so, you should debone the roast if you hunt areas with chronic wasting disease, and you’re concerned about the possibility of prions in the bones and spinal cord. Learn more about CWD and testing by clicking here.

Recipe

If you cook the neck properly, it will end up being tender. Photo Credit: ATA

1 deer neck

3 tablespoons olive oil

1 cup red wine

2 cups beef stock or game stock

1 onion, chopped

3 carrots, peeled and cut into large pieces

4 garlic cloves, chopped

Rosemary

Thyme

Salt and pepper

Directions

Let the meat cook in a dutch oven, then deglaze the pot. Photo Credit: ATA

Heat your oven to 250 degrees.

Heat olive oil on high in a Dutch oven. Season the meat with salt. When the oil is hot, sear meat three minutes on each side or until browned. Set the meat aside and reduce heat to medium. Add onions to the pot and cook until translucent. Add garlic and carrots, cook for two minutes.

Next, deglaze the pot, which means adding liquid to loosen caramelized bits stuck to the bottom. These browned bits are flavor bombs that add a deep, savory flavor to your stock.

To deglaze, pour red wine into the pot and scrape the bottom with a wooden spoon. Then add your stock and neck meat. Bundle a rosemary sprig and thyme bunch with twine and add it to the pot. Add a pinch of salt and pepper, cover the pot and place it in the oven.

Let the meat cook for six hours for maximum tenderness. Photo Credit: ATA

Slow cook six hours or until the meat pulls apart easily with a fork. Serve over mashed potatoes and enjoy!

One of bowhunting’s greatest joys is serving friends and family wild-game meals. Now you can impress them with this braising technique, which works well on shanks and shoulders, too.

If you want more venison like the neck roast in this recipe, there’s only one way to get it: Go hunting! Start by visiting a bowhunting retailer for expert advice and tailored equipment. Visit an archery store soon!


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