Thread: ANyone got a recipe for venison neck?

Originally Posted by Jhon

You can use a lamb neck chop recipe.

I just had a fallow neck chucked in with fore & aft shanks. Dutch oven, aromatics (carrot, onion, garlic, sliced ginger, celery), fresh herbs (thyme, rosemary). Meat also rubbed with rosemary, drizzled with olive oil, seasoned with fresh ground cracked pepper, salt and dusted with Italian Style Dried Herbs. Pre-heat oven to 200C, place neck&shanks in Dutch Oven/Cruset arranged with aromatics, fresh herbs underneath. Drizzle 2 tbsp Wooster sauce over and add 1/2 cup soft red wine (merlot). Put cast lid on and place in oven. After 10 min turn oven to 150C and cook for 3.5 to 4 hrs until meat falling off bones.

At 2.5hrs I turned the meat and added 1/2 cup water (or beef stock).

Family found the meat quite gamey-strong but ate it..I finished the leftovers as cold-cut in ciabatta buns for lunch with horseradish and English Mustard. Yum! Lot of meat comes.off that neck.

Hmm, that's "similar" to what I usually do but a few extra key ingredients there, looks flavourful, cheers

Originally Posted by Micky Duck

Crockpot mutton chops go well. Can't see why venison won't be just as good too. Recently we have chucked bottle of ginger beer in with meat.. might just add little bit more flavour for you.

See, it's this kind of stuff that comes out of the woodwork when prompted, never seen that in a recipe but can see the potential benefit of it, something else to try

Originally Posted by 7mmsaum

I just bone the necks out and save the meat for sausages/mince

Sambar have an impressive amount of neck muscles

Do you treat the neck the same as if you were removing the backstraps? Seems like there's a lot of bony bits to work around in the neck?

Originally Posted by Zedrex

Now you're talking, that sounds good

I'd try avoid poking the meat too much, let that connective tissue break down and end up with nice soft gelatinous chunks in a sticky sweet spicy sauce, not shredded

Similar to pigs trotters, done right it's just one big gelatinous mass with bits of meat, the actual hooves take a bit of getting your head around mind you!

Originally Posted by Zedrex

Similar to pigs trotters, done right it's just one big gelatinous mass with bits of meat, the actual hooves take a bit of getting your head around mind you!

Mate.....you seriously should try wallaby tail casserole if you like that sort of result.

The shanks etc are the best bit of the animal - certainly the most interesting to cook and eat. I'm currently turning the boring backsteaks from the 2 spikers I shot yesterday into jerky. Can't face cooking another backsteak.

Hank Shaw does some really good recipes

this is a venison pot roast, polish style
https://honest-food.net/venison-pot-...recipe-polish/

Originally Posted by Micky Duck

Mate.....you seriously should try wallaby tail casserole if you like that sort of result.

Yeah, it's been on my mind, wallaby meat is VERY bland, needs lots of seasoning and flavours added to make it shine, very lean which is not a bad thing in itself but meat NEEDS fat imo

Originally Posted by gimp

The shanks etc are the best bit of the animal - certainly the most interesting to cook and eat. I'm currently turning the boring backsteaks from the 2 spikers I shot yesterday into jerky. Can't face cooking another backsteak.

....hunters problems lol

Ive used this and it was beautiful. Go easy on the chilli sauce.

https://www.sitkagear.com/experience...Xslw%3D.SU7UK9

Originally Posted by 20 Bore

Hank Shaw does some really good recipes

this is a venison pot roast, polish style
https://honest-food.net/venison-pot-...recipe-polish/

That looks good to, I've got a 2 whole shoulders in the freezer, so may well give that one a go, cheers!

Originally Posted by Zedrex

Do you treat the neck the same as if you were removing the backstraps? Seems like there's a lot of bony bits to work around in the neck?

Yes

I'll let you folk in on one of our favourite family venison recipes.
Perfect for breaking tough necks and shanks, has a bit of heat with masses of flavour

2 teaspoons ground ginger
2 teaspoons ground cardamon
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

2 chopped onions, bunch of sliced carrots and plenty of olive oil, up to half a cup and around 2 cups of water.*
Cook it all down in the slow cooker on low for like 8-10 hours, the oil stops the meat drying out
Goes reeeeal good on rice

Venison neck :
Brown an onion or two in olive oil. Put a side. Sear as much of the meat as you can.
Chuck meat and onions in à crockpot pot. Add two or three carrots chopped in small bits .
Pour 1/2 wine and 1/2 water till liquid covers most of meat. Add herbs of your choice and two table spoons of salt.
Cook till meat falls of the bone.
Serve with potato or rice.
If you find the venison too lean, you can do the same recipe with a few ox tail meat bones.