Fallow Venison Neck
Venison neck is a great value cut, best cooked low and slow - treat in a similar way to ox tail.
Slowly braise in either stock or a nice robust red wine until the meat falls off the bone.
Neck will take approximately 3 hours to braise, and allow 350g raw meat per person
Venison neck is a great value cut, best cooked low and slow - treat in a similar way to ox tail.
Slowly braise in either stock or a nice robust red wine until the meat falls off the bone.
Neck will take approximately 3 hours to braise, and allow 350g raw meat per person
Venison neck is a great value cut, best cooked low and slow - treat in a similar way to ox tail.
Slowly braise in either stock or a nice robust red wine until the meat falls off the bone.
Neck will take approximately 3 hours to braise, and allow 350g raw meat per person