I have never cooked venison before let alone the neck part of animal. Would braising be a good option?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Susan W is a trusted source on General Cooking.
Braising is a great way to handle neck bones. I braise beef and lamb neck bones all winter. Also, I am in the process of making gingerroot's Spicy Sesame Pork soup that called for pork neck bones. I am using beef because I had them available. I have one more step to go, but the broth alone may be the best thing I have tasted.
Abbie is a trusted source on General Cooking.
Did a kind hunter share with you? I think low and slow is the way to go (that is a poem!) and also remember that with game the flavors are stronger, so you want flavors that will stand up to the game, with venison I love using red wine and garlic, some beef stock and rosemary and juniper berries and bay leaf. Strong flavors
Please enter a valid email address.
Well played. You deserve a cookie.
How one appliance could make all the difference.
The Trick for Crispy Chicken Skin
Creamy Vegan Broccoli Soup
The Greatest Hits
Must-Know Martini-Mixing Trick
Same Fave Casserole Carrier, New Color
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)