Braised Venison Neck Roast with Creamy Polenta
Tender, naturally sweet venison neck braised in tomato sauce until fork-tender, served over creamy polenta. Perfect for a hearty wild game dinner.
Servings: 6
Ingredients
- 2-3 lbs venison neck, trimmed and quartered
- Kosher salt and black pepper, to taste
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 cup olive oil
- 1 chopped onion
- 2-3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 3 cups homemade tomato sauce (or crushed tomatoes)
- Creamy polenta, for serving
- Freshly grated Parmesan and torn basil, for garnish
Instructions
- Trim, clean, and quarter the venison neck, then pat it dry.
- Rub the meat with kosher salt, black pepper, onion powder, and garlic powder.
- Heat the Instant Pot on Sauté and add the olive oil.
- Sear the neck pieces on all sides for 14 to 15 minutes until they are nicely browned.
- Stir in the onions, garlic, dried herbs, bay leaves, and tomato sauce.
- Lock the lid and cook on Stew for 90 minutes, then allow the pressure to release naturally.
- Pull the meat apart in the sauce and serve it over creamy polenta, topping with freshly grated Parmesan and torn basil.
Notes
- Prep the meat: Trim, clean, and quarter the venison neck. Pat dry.
- Season: Rub with kosher salt, black pepper, onion powder, and garlic powder.
- Sear: Heat Instant Pot on Sauté. Add olive oil and sear neck pieces on all sides for 14–15 minutes until browned.
- Add aromatics: Stir in onions, garlic, dried herbs, bay leaves, and tomato sauce.
- Pressure cook: Lock the lid and set Instant Pot to Stew for 90 minutes. Let pressure release naturally.
- Shred and serve: Pull the meat apart in the sauce. Serve over creamy polenta, topped with Parmesan and torn basil.