Wine-Braised Venison Neck Recipe

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Adapted from Bones by Jennifer McLagan

Recipe Facts

Active: 60 mins
Total: 4 hrs
Serves: 6 servings

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Ingredients

  • 1 bone-in venison neck, about 5 pounds

  • 15 g dried wild mushrooms

  • Kosher salt and freshly ground black pepper

  • 3 tablespoons vegetable oil

  • 5 ounces slab bacon or pancetta, rind removed and cut into 4 pieces

  • 2 roughly chopped onions

  • 2 roughly chopped celery stalks

  • 2 garlic cloves

  • 1 large rosemary sprig

  • 2 bay leaves

  • 5 sage leaves

  • 3  flat-leaf parsley stems

  • 1 thyme sprig

  • 1 long cinnamon stick

  • Zest of 1 lemon, removed in wide strips

  • 5 cups Barbaresco or other hearty dry red wine

Directions

  1. One hour before cooking, remove neck from refrigerator. Pour 2 cup boiling water over the mushrooms in a small bow, and leave them to soak. Preheat the oven to 300 F.

  2. Pat the neck dry and season with salt and pepper. In a dutch oven or large flameproof casserole, heat 2 tablespoons of the oil over medium high heat. Brown the neck on all sides, including the bone. Transfer the meat to a plate and discard any fat from the pot.

  3. Add the bacon or pancetta and the remaining 1 tablespoon of oil to the pot and cook over low heat for 2 minutes. Increase the heat, add the onions, carrots, and celery, and cook until the onions begin to soften, about 5 minutes, scraping the bottom of the pot frequently.

  4. Lift the mushrooms from the soaking liquid and add them to the pot, along with garlic and herbs. Strain the mushroom liquid through a fine sieve, discarding any sand or grid, and the liquid to the pot, with the cinnamon stick and lemon zest. Bring to a boil, deglazing the pot by scraping the browned bits from the bottom.

  5. Place the neck int the pot. Pour in any meat juices, add the wine, and bring to a boil. Cover with a damp piece of parchment paper and then the lid, and braise in the oven for 3 to 3.5 hours. The meat should be very tender and lift easily from the bone.

  6. Transfer the neck to a platter and cover with saran wrap to prevent drying out. Discard the herbs, cinnamon stick, and zest and let the sauce cool off slightly, then puree it with an immersion blender or food processor. Bring the sauce to a boil, skim off the foam, and boil hard for 10 to 12 minutes to reduce it to 4 cups. Cool the meat and sauce separately, then refrigerate overnight.

  7. The next day, remove any fat from the sauce. Preheat the oven to 300 F. Place the neck back into the pot with the sauce and place into the oven. Depending on you like to serve your meat, either serve in the pot, letting your guest take the neck meat off the bone, or debone prior to bring the neck to the table.

Special equipment

Braising pot

This Recipe Appears In

Nutrition Facts (per serving)
586 Calories
21g Fat
11g Carbs
68g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 586
% Daily Value*
Total Fat 21g 27%
Saturated Fat 7g 33%
Cholesterol 184mg 61%
Sodium 921mg 40%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 68g
Vitamin C 5mg 25%
Calcium 40mg 3%
Iron 9mg 51%
Potassium 1070mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)