Venison Neck Roast Stew Recipe

A hearty and flavorful stew made with venison neck roast.

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Prep Time 20 mins

Cook Time 4 hrs

Total Time 4 hrs 20 mins

Course Main Course

Cuisine American

Servings servings

Calories 350 kcal

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

Keywords:

Keyword Stew, Venison

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