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
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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