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I've been perfecting this venison neck roast stew for years, and let me tell you, it's a game-changer. Imagine savory, tender meat falling off the bone, swimming in rich broth alongside hearty veggies. This slow-cooked masterpiece transforms tough cuts into melt-in-your-mouth goodness. Perfect for chilly evenings or impressing dinner guests, this stew packs a flavor punch that'll have everyone asking for seconds. Trust me, once you try this recipe, you'll never look at venison the same way again.
Ingredients for Venison Neck Roast Stew
- Venison neck roast: Lean and flavorful cut that becomes tender when slow-cooked, adding rich gamey flavor to the stew.
- Beef broth: Provides a hearty base and depth of flavor to the stew, enhancing the savory profile of the dish.
- Diced tomatoes: Adds a touch of sweetness and acidity, balancing the richness of the meat and broth in the stew.
- Carrots: Bring natural sweetness and vibrant color to the stew, adding a subtle earthy flavor and texture.
- Celery: Adds a refreshing crunch and subtle bitterness, complementing the other flavors while providing aromatic depth.
- Onions: Enhance the savory profile of the stew with their natural sweetness and depth of flavor when cooked down.
- Garlic: Infuses the stew with a pungent and aromatic flavor, adding complexity and depth to the overall taste profile.
Read more: Venison Stew Recipe
Essential Tools for Making This Stew Recipe
- Dutch oven: Essential for braising the tough venison neck roast until it becomes tender and flavorful.
- Chef's knife: Needed for trimming and cutting the venison neck roast into manageable pieces for the stew.
Venison Neck Roast Stew Recipe
A hearty and flavorful stew made with venison neck roast.
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Equipment
- Dutch Oven
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 3 lbs Venison neck roast
- 4 cups Beef broth
- 2 cups Diced tomatoes
- 1 cup Chopped carrots
- 1 cup Chopped celery
- 1 cup Chopped onions
- 3 cloves Garlic, minced
- 2 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tsp Thyme
- 2 tsp Rosemary
- 2 pcs Bay leaves
Instructions:
- 1. Preheat your Dutch oven over medium-high heat and add olive oil.
- 2. Season the venison neck roast with salt and pepper, then brown it on all sides in the Dutch oven.
- 3. Remove the roast and set it aside. In the same pot, add the onions, carrots, celery, and garlic. Cook until softened.
- 4. Add the beef broth, diced tomatoes, thyme, rosemary, and bay leaves. Stir well.
- 5. Return the venison roast to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for about 4 hours, or until the meat is tender.
- 6. Remove the bay leaves before serving. Enjoy your venison neck roast stew!
Notes:
Feel free to add potatoes or other root vegetables to the stew for extra heartiness.
Nutrition value:
Calories: 350kcalCarbohydrates: 15gProtein: 35gFat: 15gSaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 20mgCalcium: 100mgIron: 5mg
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Read more: Beef Neck Bones Stew
Can You Make Venison Neck Roast Stew Ahead of Time or Freeze It?
Make Ahead Instructions
- After cooking, let the stew cool completely.
- Store it in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool down entirely.
- Transfer it to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Venison neck roast stew is a hearty dish that benefits from slow cooking, as the tough cut of meat becomes tender and flavorful over time.
Common Questions About Making Venison Neck Roast Stew
FAQ:
Can I use a different type of meat for this stew recipe?
Yes, you can substitute venison neck roast with beef chuck roast or lamb shoulder for this stew recipe.
How long does it take to cook the venison neck roast stew?
The venison neck roast stew needs to simmer for about 4 hours until the meat is tender.
Can I make this stew in a slow cooker instead of a dutch oven?
Yes, you can transfer all the ingredients to a slow cooker after browning the meat and cook on low for 8 hours or until the meat is tender.
Is it necessary to brown the venison neck roast before adding it to the stew?
Browning the venison neck roast before adding it to the stew helps to develop flavor, but you can skip this step if you're short on time.
Can I freeze the leftover venison neck roast stew?
Yes, you can freeze the leftover venison neck roast stew in an airtight container for up to 3 months. Just thaw and reheat when ready to enjoy.
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