Tender Wine-Braised Venison Neck Roast (Oven or Instant Pot)

Patience is key when braising tougher cuts like a venison neck roast, but the results are well worth it. Neck meat has quickly become one of my favorite cuts from the game we harvest. When field dressing, we do our best to remove the entire neck muscle down to the windpipe. You don’t realize how much meat there is until you either grind it or cook it whole, as I do in this recipe.

Using the whole neck preserves more meat and flavor than grinding, which tends to lose a lot in processing. I usually split the neck in halves or quarters—enough to serve 4–6 people, depending on the size of the animal.

Neck size can vary significantly between bucks and does. Bucks typically have thicker, heavier necks with more muscle, while does have smaller, leaner necks. This affects cooking time slightly—larger necks may need a bit more braising to become tender, whereas smaller necks can finish a little faster.

Before cooking, wash the neck thoroughly to remove any dirt or debris. Let it sit in a colander in the fridge for a day or a few hours to dry slightly—this step improves the texture and helps with browning.

I braised this neck in wine, adding a hint of cinnamon about 30 minutes before serving. Slow-cooked patience is rewarded here: every bite is a celebration of your harvest.

Instant Pot Alternative for my Wine Braised Venison Neck Roast Recipe

This venison neck roast can be cooked two ways depending on the time you have and the method you prefer. Traditional braising in the oven is a slow, hands-on approach that allows the meat to cook gently in wine and broth for several hours, breaking down the connective tissues for rich, melt-in-your-mouth tenderness. Alternatively, the Instant Pot method achieves similar results in a fraction of the time. By browning the meat and sautéing the vegetables first, then pressure-cooking with the wine, broth, and aromatics, you get tender, flavorful venison in about an hour—perfect when you want the depth of braised flavor without the long wait. Both methods produce a succulent roast that pairs beautifully with mashed potatoes or root vegetables.

Elk and Antelope Neck Alternatives

While this recipe shines with venison, you can also use antelope or elk neck for a similar braised dish. Keep in mind that neck size varies between species—and even between individual animals—so cooking times may need to be adjusted. Antelope necks tend to be leaner and smaller, while elk necks are usually larger and more robust, requiring a bit more braising to reach that melt-in-your-mouth tenderness. Always check for doneness rather than relying strictly on time.

Preheat the oven to 325°F.

In a small bowl, combine the flour, garlic powder, salt, and black pepper. Coat the venison neck lightly with the seasoned flour and set aside.

Heat a 6–7 quart cast iron Dutch oven over medium heat and add the oil. When hot, carefully add the floured meat and brown for about 5 minutes per side. Remove the meat and set aside.

Add the carrots, celery, onions, and garlic to the pot. Cook until the onions soften, about 7–8 minutes. Partially covering with a lid can help the vegetables soften faster.

Pour in the beef broth and wine, stirring to loosen any browned bits from the bottom of the pot. Return the neck meat to the pot and add the tomato paste and bay leaves.

Cover the pot, leaving a small opening for steam to escape, and place in the oven. Braise for 6–7 hours, basting every 2 hours and adding more liquid if needed. During the last 30 minutes, add the cinnamon stick. The longer you braise, the more tender the meat will become.

Carefully remove the meat and shred on a cutting board. Serve over mashed potatoes, spooning the rich braising liquid over top. Garnish with chopped green onions and parsley if desired.

More Delicious Venison Recipes to Try

If you love this braised venison neck, there are plenty of other ways to enjoy wild game. Try Instant Pot venison shanks with creamy polenta for a comforting weeknight meal, or reverse-seared venison top round roast for an impressive, tender centerpiece. For a lighter, crisp option, venison schnitzel is perfect with a squeeze of lemon, while venison steak with rich brown gravy delivers classic, fork-tender flavor. These recipes showcase the versatility of venison and make it easy to celebrate your harvest in new and delicious ways.

Wine Braised Venison Neck

I braised this venison neck with wine but the kicker was hints of cinnamon 30 minutes prior to serving. Patience is important anytime you cook these specific cuts, but if you can stand to wait, your harvest will be celebrated with each and every appetizing bite.

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Servings: 6

Ingredients

• 1 Half Boneless Venison Neck, washed and dried
• 3 tbsp vegetable oil
• 4 tbsp flour
• 1 tsp granulated garlic powder
• 1 tsp kosher salt
• 1 tsp black pepper
• 4 carrots, chopped
• 4 ribs celery, chopped
• 1 large white onion, chopped
• 4 cloves garlic, minced
• 2 cups Cabernet or Merlot wine
• 2 cups beef broth or venison stock
• 2 tbsp tomato paste
• 2 bay leaves
• 1 cinnamon stick, (optional)
• green onions, chopped, for garnish (optional)
• parsley, chopped, for garnish (optional)

Instructions

Oven / Slow Cooker Method

• Preheat the oven to 325°F.
• In a small bowl, combine the flour, garlic powder, salt, and black pepper. Coat the venison neck lightly with the seasoned flour and set aside.
• Heat a 6–7 quart cast iron Dutch oven over medium heat and add the oil. When hot, carefully add the floured meat and brown for about 5 minutes per side. Remove the meat and set aside.
• Add the carrots, celery, onions, and garlic to the pot. Cook until the onions soften, about 7–8 minutes. Partially covering with a lid can help the vegetables soften faster.
• Pour in the beef broth and wine, stirring to loosen any browned bits from the bottom of the pot. Return the neck meat to the pot and add the tomato paste and bay leaves.
• Cover the pot, leaving a small opening for steam to escape, and place in the oven. Braise for 6–7 hours, basting every 2 hours and adding more liquid if needed. During the last 30 minutes, add the cinnamon stick. The longer you braise, the more tender the meat will become.
• Carefully remove the meat and shred on a cutting board. Serve over mashed potatoes, spooning the rich braising liquid over top. Garnish with chopped green onions and parsley if desired.
• Slow Cooker Tip: After browning meat and cooking vegetables, transfer everything to a slow cooker. Add tomato paste and bay leaves, and cook on low for 6–8 hours.

Instant Pot Method

• Set the Instant Pot to sauté. Heat oil and brown the floured venison neck 5 minutes per side. Remove and set aside.
• Add carrots, celery, onions, and garlic to the pot. Sauté until softened, about 5–7 minutes.
• Pour in beef broth and wine, scraping up browned bits. Return the meat to the pot, then stir in tomato paste, bay leaves, and cinnamon stick.
• Seal the Instant Pot and cook on high pressure for 60–70 minutes. Let the pressure release naturally for 15 minutes before opening.
• Remove the meat and shred on a cutting board. Serve over mashed potatoes with the braising liquid, garnished with green onions and parsley.

Notes

• Baste meat every 2 hours in the oven method for best results.
• Add more liquid if the pot dries out.
• Cooking times vary by the size of the neck and whether it’s from a buck, doe, or a different game species like elk or antelope. Larger necks may need extra time.
• Check doneness by how easily the meat shreds.

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Celebrating Wild Game at the Table

My wild game recipes are meant to inspire home cooks and hunters alike, offering new ways to prepare and enjoy the game you’ve harvested. Each dish is more than just a meal—it tells a story about the animal that was hunted, the time and care it took to bring it to the table, and the appreciation we hold for the meat we’re fortunate to enjoy. By experimenting with flavors, techniques, and seasonal ingredients, these recipes help honor the animal while encouraging creativity in the kitchen, turning every meal into a meaningful and memorable experience.

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For even more wild game inspiration, follow NevadaFoodies on Instagram and Facebook. Every week, I share new recipes, cooking tips, and creative ways to prepare elk, venison, antelope, and more. From quick weeknight dinners to show-stopping dishes, following along ensures you’ll never run out of ideas to make your wild game meals exciting, flavorful, and memorable.