Venison Neck Roast with Morels

morel mushrooms

💰Cheaper: shiitake mushrooms

Shiitake mushrooms are more widely available and less expensive.

red wine

💰Cheaper: beef broth

Beef broth can add flavor without the alcohol.

Inspect the neck for fur. Remove the spine and windpipe from the neck. Lay the neck flat on a cutting board and tenderize the fat bottom portion that connects to the shoulder.

Season the neck well with salt, pepper and chopped thyme on the inside. Tie the roast, then season the outside.

Brown the roast in a Dutch oven or in a cast iron skillet. Deglaze with 1/2 cup of the venison stock. Reduce the stock until it is nearly dry, then deglaze with the remaining stock. Put a layer of parchment on top of the roast, then top with a lid and bake at 325°F for 2 hours or until fork tender.

Remove the neck from the oven, chill overnight, then skim the fat from the pot and remove the twine. Cut the roast into 4 equal portions.

Meanwhile, hydrate the morels in 1 cup of water for 15 minutes, then swish them, squeeze out the water and cut into 1 inch tubes. Put the morels back in the water and swish again to remove grit, then squeeze out the water again, and reserve, then strain the soaking water through a sieve and add to the venison stock.

Reduce the stock on medium heat for 30 minutes, then whisk in 1/2 the roux, and then small amounts of the remaining roux until it’s thickened to your liking. Adjust the sauce for salt and reserve.

To serve, brown the slices of venison neck on one side until golden. Wilt the greens in the lard, season, and make a mound on preheated dinner plates, topping each with a neck slice, and spooning the morel sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens