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.
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.