Anyone that has prepared venison neck before will tell you the best way is to smoke the meat and then cook it in wine
Prep time: 20 minutes
Cook time: 8 hour 40 minutes
Total time: 13 hours
When preparing to cook any meat – venison in particular – first let it reach room temperature. To do so, remove it from the refrigerator at least 45 minutes prior to cooking.
If using wood chips in your smoker, soak them soak in 2 tablespoons vanilla extract and red wine.
- 1 deer neck, bone in
- 2 Vidalia onions, rough chopped
- 3 bell peppers, rough chopped
- 6-8 stalks celery, rough chopped
- 4 portabella mushrooms, rough chopped
- 1 fresh whole garlic (6 bulbs)
- 1 bunch chopped green onions
- Fresh basil chiffonade
- 3 cups beef stock or demi glaze
- 1 cup red wine
- 1 ring smoked kielbasa sausage
Dry Rub Ingredients:
- 4 tablespoons blackened steak seasoning
- 2 teaspoons cayenne pepper
- 1 tablespoon Zatarain’s Pro Boil (available online)
1. Combine dry rub ingredients, then coat venison fully with rub and place in refrigerator, wrapped in plastic wrap, for at least 4 hours. Overnight is even better.
2. Once venison is ready, get smoker up to 225 degrees and smoke neck for 4 hours. Preheat oven to 275 degrees. Remove neck from smoker and place in cast iron pot with 3 cups beef stock and 1 cup red wine and cook in oven for another 4 to 5 hours.
3. Remove from oven. To the pot, add onion, celery, bell peppers, mushrooms and sausage. Cook on stovetop another 30 minutes on medium-high. Add 1/2 cup heavy cream and 1/2 cup flour slurry (white flour and water mixed to thick gravy consistency). Cook another 10 minutes and add neck back in. Pull apart with fork to serve. Top with green onions and basil chiffonade.