Wine-Braised Venison Neck

Wine-Braised Venison Neck could be just the gluten free, dairy free, and whole 30 recipe you've been looking for. This main course has 268 calories, 21g of protein, and 18g of fat per serving. This recipe serves 6 and costs $4.5 per serving. 17 people were impressed by this recipe. Head to the store and pick up flat leaf parsley, garlic cloves, sage leaves, and a few other things to make it today. From preparation to the plate, this recipe takes about 4 hours. It is brought to you by Serious Eats. Overall, this recipe earns a pretty good spoonacular score of 46%. Try Red Wine Braised Venison over Pumpkin Risotto, Venison with Cranberry-Wine Sauce, and Milk Braised Venison Roast for similar recipes.

Servings: 6

 

Ingredients:

2 bay leaves

2 roughly chopped celery stalks

1 long cinnamon stick

3 flat leaf parsley stems

2 garlic cloves

Kosher salt and freshly ground black pepper

Zest of 1 lemon, removed in wide strips

15 grams dried wild mushrooms

2 roughly chopped onions

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

1 large rosemary sprig

5 sage leaves

1 thyme sprig

3 tablespoons vegetable oil

1 bone-in venison neck, about 5 pounds

Equipment:

oven

dutch oven

pot

sieve

baking paper

immersion blender

food processor

Cooking instruction summary:

Procedures 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.

 

Step by step:


1. One hour before cooking, remove neck from refrigerator.

2. Pour 2 cup boiling water over the mushrooms in a small bow, and leave them to soak. Preheat the oven to 300 F.

3. 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.

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

5. 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.

6. 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.

7. Place the neck int the pot.

8. 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.

9. 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.

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

11. 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.


Nutrition Information:

Quickview
267k Calories
20g Protein
18g Total Fat
4g Carbs
8% Health Score
Limit These
Calories
267k
13%

Fat
18g
28%

  Saturated Fat
9g
60%

Carbohydrates
4g
2%

  Sugar
1g
2%

Cholesterol
79mg
26%

Sodium
391mg
17%

Get Enough Of These
Protein
20g
42%

Vitamin B12
4µg
81%

Vitamin B3
5mg
29%

Vitamin B2
0.4mg
24%

Vitamin B6
0.4mg
20%

Phosphorus
201mg
20%

Selenium
12µg
18%

Vitamin B1
0.25mg
17%

Copper
0.33mg
17%

Iron
2mg
16%

Zinc
1mg
13%

Vitamin K
11µg
11%

Manganese
0.21mg
11%

Potassium
361mg
10%

Magnesium
25mg
6%

Vitamin C
4mg
5%

Fiber
1g
4%

Vitamin E
0.55mg
4%

Folate
11µg
3%

Calcium
24mg
2%

Vitamin B5
0.23mg
2%

Vitamin A
69IU
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

Popular Recipes
Corn and avocado fritters

Amuse Your Bouche

Fried Buffalo Wings With Blue Cheese Dip

Foodnetwork

Chicken Puff Pastry Bites

Savour These Senses

Mashed Potatoes with Lemon, Garlic and Chives

Creative Culinary

Jalapeño Corn Bread Muffins

My San Francisco Kitchen