These neck bones are marinated in fish sauce and sugar then roasted and served with a spicy tamarind dipping sauce that's just the right complement for the fatty cut.
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Yak meat smells like aged beef and tastes a great deal like it too. As you can see, the meat is marbled but not as fatty as pork or beef, and tastes closer to beef than it does to say, venison. The neck bone meat, with its combination of bone, flesh, and tendon, is perfect for stewing.
Adapted from Bones by Jennifer McLagan...
Giblet gravy may be good for the bird, but it's not, in my estimation, what's best for the giblets themselves. Instead, consider giblet pasta. The gizzards (and the neck, if you have it) are simmered in a simple pasta sauce, which can either be red (with tomatoes) or white (with wine and butter) depending on your preference.