JAPANESE STYLE VENISON NECK STEW

Photo by Larry White

Arguably the best braising cut on a deer, the neck is my go to cut when making venison pot roasts or stews. This recipe is simple to make and resembles a classic American style stew but packs so much more flavor. I recommend making this stew ahead of time to let the flavors come together in the refrigerator for at least 4 hours and up to 2 days. Serve it with your favorite rice or rice noodles.

If you're worried at all about your deer carrying CWD , I recommend de-boning the neck before cooking to be on the safe side. You'll be sacrificing a little flavor, but you can always add in a couple small bones from a different cut to the pot before cooking the neck meat.

Cooks note:

If you're looking for a little added flavor and texture, try searing your venison neck meat after it's been slow cooked and shredded. Simply heat up a skillet over medium high heat, add a couple tablespoons of cooking oil and cook until crispy.

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SERVES 4

INGREDIENTS

• 1 venison neck

• 2 tablespoons cooking oil

• 1/2 cup red onion, small dice

• 1 cup carrots, peeled and chopped

• 2 cups potatoes, peeled and cut into 1 inch pieces

• 2 tablespoons mirin

• 2 tablespoons sake

• 1 piece of kombu

• 2 tablespoons sugar

• 4 tablespoons soy sauce

• salt and pepper to taste

• 1/4 cup green onion, thinly sliced (green parts only)

DIRECTIONS

1. In a medium size pot, heat your cooking oil over medium high heat. Season the venison neck with salt and pepper. When the oil is hot and begins to shimmer, add the venison neck. Sear the neck on all sides until it is nice and brown. Pour in enough water to just cover the neck. Cover and simmer until tender, about 3 to 4 hours.

2. When the neck is nice and tender, remove it from the broth and pick off all the meat and set aside. Reserve 4 cups of the cooking liquid for the next step.

3. In a clean pot add the reserved 4 cups of cooking liquid and the piece of kombu. Bring to a simmer, turn off the heat and let the mixture sit for 10 minutes. Remove and discard the piece of kombu. To the pot add the onions, carrots, potatoes, mirin and sake. Bring to a simmer and cook until the potatoes are almost fork tender, about 12 minutes. Add the picked venison, soy sauce, sugar and green onions to the pot. Simmer for another 5 to 10 minutes or until the potatoes are tender.

4. Remove from the heat, let cool to room temperature and refrigerate for at least 4 hours or up to 2 days. When you're ready to serve, simply heat the stew up until warmed through. Serve with white rice or rice noodles.

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