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I've been perfecting this venison neck stew for years, and it's become a family favorite. Tender chunks of game meat slow-cooked with hearty veggies create a rich, comforting dish perfect for chilly evenings. Don't let venison intimidate you – this recipe transforms tough neck cuts into melt-in-your-mouth deliciousness. Paired with crusty bread, it's guaranteed to warm souls and fill bellies. Ready to impress your guests or simply treat yourself? Let's dive into this rustic, flavorful stew that'll have everyone asking for seconds.
Ingredients for Venison Neck Stew
- Venison neck: Lean and flavorful cut that becomes tender when slow-cooked, adding rich gamey flavor to the stew.
- Olive oil: Used for browning the venison and sautéing the aromatics, adding depth of flavor and richness to the stew.
- Onion: Adds sweetness and depth of flavor to the stew, complementing the richness of the venison and enhancing overall taste.
- Garlic: Infuses the stew with a pungent and aromatic flavor, enhancing the savory profile of the dish.
- Beef broth: Provides a rich and savory base for the stew, adding depth of flavor and enhancing the overall meaty taste.
- Red wine: Adds complexity and richness to the stew, tenderizing the venison and creating a robust and flavorful broth.
- Carrots: Bring a touch of sweetness and vibrant color to the stew, adding texture and balancing the richness of the dish.
- Potatoes: Add heartiness and substance to the stew, thickening the broth and providing a comforting element to the dish.
- Tomato paste: Enhances the depth of flavor in the stew, adding a touch of sweetness and acidity to balance the richness.
- Dried thyme: Adds earthy and herbaceous notes to the stew, complementing the venison and enhancing the overall flavor profile.
- Dried rosemary: Infuses the stew with a piney and aromatic flavor, adding a hint of warmth and depth to the dish.
Read more: Venison Neck Roast Stew Recipe
Essential Tools for Making This Stew Recipe
- Large pot: Essential for stewing the venison neck along with the broth, wine, and vegetables.
- Chef's knife: Needed to cut the venison neck into manageable chunks for the stew.
Venison Neck Stew Recipe
A hearty and flavorful stew made with venison neck, perfect for a cozy meal.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Venison neck cut into chunks
- 2 tbsp Olive oil
- 1 large Onion chopped
- 3 cloves Garlic minced
- 4 cups Beef broth
- 2 cups Red wine
- 2 large Carrots chopped
- 2 large Potatoes chopped
- 2 tbsp Tomato paste
- 2 tsp Thyme dried
- 2 tsp Rosemary dried
- to taste Salt and pepper
Read more: Beef Neck Bones Stew
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the venison neck chunks and brown on all sides.
- 3. Remove the venison and set aside.
- 4. In the same pot, add the chopped onion and garlic. Cook until softened.
- 5. Stir in the tomato paste, thyme, and rosemary.
- 6. Return the venison to the pot. Add the beef broth and red wine.
- 7. Bring to a boil, then reduce heat and simmer for 3 hours.
- 8. Add the chopped carrots and potatoes. Simmer for another hour.
- 9. Season with salt and pepper to taste. Serve hot.
Notes:
For a richer flavor, marinate the venison in red wine overnight.
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 5000IUVitamin C: 20mgCalcium: 100mgIron: 5mg
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Read more: Venison Stew Recipe
Tips for Making Venison Neck Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as instructed, but do not add the carrots and potatoes.
- Let the stew cool completely before refrigerating in an airtight container.
- When ready to serve, reheat the stew and add the chopped carrots and potatoes. Simmer until vegetables are tender.
Freezing Instructions
- Allow the stew to cool completely before transferring to a freezer-safe container.
- Leave some space at the top for expansion, then seal and label the container.
- Freeze for up to 3 months.
- To serve, thaw overnight in the refrigerator and reheat on the stovetop. Add fresh carrots and potatoes and simmer until vegetables are cooked.
Venison neck is a flavorful cut that benefits from slow cooking, as it can be tough if not cooked properly.
Common Questions About Preparing Venison Neck Stew
FAQ:
Can I use a different type of meat for this stew?
Yes, you can substitute venison neck with other tough cuts of meat like beef chuck or lamb shoulder.
Can I make this stew in a slow cooker?
Absolutely, you can brown the meat and sauté the vegetables before transferring everything to a slow cooker to simmer for several hours.
How can I thicken the stew if it's too thin?
You can mix a tablespoon of flour with some water and stir it into the stew, then let it simmer for a few more minutes to thicken.
Can I freeze the leftovers?
Yes, this stew freezes well. Just let it cool completely, then store it in airtight containers in the freezer for up to 3 months.
What can I serve with this venison neck stew?
This stew pairs well with crusty bread, mashed potatoes, or a simple green salad.
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