Wine-Braised Venison Neck

Name: Wine-Braised Venison Neck
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 2 roughly chopped celery stalks; 1 long cinnamon stick; 3 flat leaf parsley stems; 2 garlic cloves; 6 servings Kosher salt and freshly ground black pepper; 1 strip Zest of 1 lemon, removed in wide; 15 grams dried wild mushrooms; 2 roughly chopped onions; 142 grams bacon or pancetta, rind removed and cut into 4 pieces; 1 large rosemary sprig; 5 sage leaves; 1 thyme sprig; 3 Tbsps vegetable oil; 1 bone-in venison neck, about 5 pounds

Wine-Braised Venison Neck might be just the main course you are searching for. This gluten free, dairy free, and whole 30 recipe serves 6. One serving contains 270 calories, 21g of protein, and 18g of fat. Head to the store and pick up thyme sprig, kosher salt and pepper, rosemary sprig, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

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.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Bone

Cooking Oil

Equipment you will use

Dutch Oven

Transfer the meat to a plate and discard any fat from the pot.

Ingredients you will need

Meat

Equipment you will use

Pot

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.

Ingredients you will need

Pancetta

Carrot

Celery

Onion

Bacon

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Cinnamon Stick

Lemon Zest

Mushrooms

Garlic

Herbs

Equipment you will use

Sieve

Pot

Place the neck int the pot.

Equipment you will use

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.

Ingredients you will need

Bone

Meat

Wine

Equipment you will use

Baking Paper

Oven

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.

Ingredients you will need

Cinnamon Stick

Herbs

Sauce

Meat

Wrap

Equipment you will use

Immersion Blender

Food Processor

The next day, remove any fat from the sauce. Preheat the oven to 300 F.

Ingredients you will need

Sauce

Equipment you will use

Oven

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.

Ingredients you will need

Bone

Meat

Equipment you will use

Oven

Pot