Stewed Venison Neck


The less prime cuts of venison can be hard to get a hold of if you aren’t breaking down your deer yourself. You can always substitute beef or lamb neck or shanks. They will cook similarly. You can also substitute venison sausage which will cook in about 1/4 of the time but will not have the same succulent texture.

This sauce goes great over pasta or polenta or grits or warmed beans. I also like it with a big dollop of sour cream or yogurt over the top.

  • 3 lbs venison neck or leg roast
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika (either smokey or sweet)
  • 10 sprigs thyme
  • 3 onions
  • 5 cloves garlic
  • 1 C red wine
  • 1 24 oz can crushed tomato
  • 1 bunch dill
  1. Combine the salt, pepper, and paprika and rub the neck and (ideally) let sit overnight.
  2. When you’re ready dice the onion and garlic
  3. Heat the oven to 300 F
  4. Heat a glug of neutral oil in a large dutch oven and brown the neck evenly to developing a nice crust
  5. Remove the neck from the pan and add the thyme leaves and let fry for a couple of minutes until fragrant
  6. Add the onions and garlic and sweat until tender
  7. Add the red wine to the pot and scrape up any brown bits on the bottom
  8. Let the wine reduce by half
  9. Return the venison neck to the pan
  10. Add the tomatoes, cover tightly and place the whole pot in the oven
  11. Braise until the meat falls from the bone when gently prodded with a fork (about 4 hours)
  12. Remove from the oven and let cool 10 minutes (or overnight if you have the time)
  13. Chop the dill
  14. Gently lift the bones from the meat (there will be quite a few)
  15. Stir to combine the sauce
  16. Ladle over the starch of your choosing and garnish with the dill

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