Beer Braised Venison Neck
Beer braised venison neck renders a traditionally tough cut of venison into a mouthwateringly tender roast with a rich silky gravy.
- 1 Venison Neck
- 2 tablespoons Cooking Oil
- 2 medium Carrots (chopped)
- 1 large Yellow Onion (chopped)
- 2 stalks Celery (chopped)
- 4 cloves Garlic (chopped)
- 3 cups Low Sodium Beef stock
- 18 oz Stout Beer
- 2 tablespoons Tomato Paste
- 2 tablespoons Brown Sugar
- 2 tablespoons flour
- 2 sprigs fresh Thyme
- 1 sprig Rosemary
- 2 Bay leaves
- 1/2 teaspoon ground Black Pepper
- Parsley for garnish
Preheat oven to 375 degrees.
Ensure your neck roast will fit in your pot or dutch oven, cut it in half or trim it down as needed. The neck of a young deer should fit well, larger mature deer may need to be trimmed.
Heat oil in the dutch oven over medium-high heat and sear the venison neck on all sides until browned.
Remove the neck, add additional oil if needed, and saute the carrots until they begin to tenderize, then add onion and celery and cook until all vegetables are tender and beginning to brown. Add garlic and saute for an additional 1-2 minutes.
Return venison neck back to the pot and add remaining liquids, seasonings and herbs.
Cover dutch oven with a lid and place in the oven, checking on it hourly and rotating the neck to ensure even cooking.
Neck roast is done when easily shredded with a fork. about 4-5 hours. Add additional liquid to the pot if too much evaporates.
If too much moisture evaporates the neck can dry out and you won't have a gravy to serve over it. If the liquid is getting low just add more water, however adding additional broth or beer is fine too.
IF YOU LIKED THIS RECIPE check out my Roasted Venison Loin recipe too!
Calories: 124kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Sodium: 69mg | Potassium: 198mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3555IU | Vitamin C: 5.8mg | Calcium: 27mg | Iron: 0.5mg