This venison neck recipe is best served when topped with green onions and basil chiffonade. (Tiphani St. Romain photo)
By Chef Derek St. Romain
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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 in 2 tablespoons vanilla extract and red wine.
Serves: 2-4 Prep time: 20 minutes Cook time: 8 hours 40 minutes
Ingredients:
1 deer neck, bone in 2 Vidalia onions, roughly chopped 3 bell peppers, roughly chopped 6-8 stalks celery, roughly chopped 4 portobello mushrooms, roughly chopped 1 fresh whole garlic (6 bulbs) 1 bunch green onions, chopped 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 Directions:
Combine dry rub ingredients, then fully coat venison with dry rub and place in the refrigerator, wrapped in plastic wrap, for at least 4 hours. Overnight is even better. Once venison is ready, get smoker up to 225 degrees and smoke the venison neck for 4 hours. Before removing the venison, preheat the oven to 275 degrees. Remove venison neck from smoker and place in cast iron pot with 3 cups beef stock and 1 cup red wine and cook in the oven for another 4 to 5 hours. Once done, remove from oven. Add onion, celery, bell peppers, mushrooms and sausage to the pot. Cook on stovetop another 30 minutes on medium-high. Add ½ cup of heavy cream and ½ cup flour slurry (white flour and water mixed to thick gravy consistency). Cook another 10 minutes and add venison neck back in. Pull apart with fork to serve. Top with green onions and basil chiffonade.
