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Jerk-Style Braised Venison Neck Roast

The neck is often tossed out with the carcass, and that's a damn shame. The neck often has a lot more meat than people think. It's also very flavorful. Boning it out is just like any other cut: just follow the seems to the bone, then follow the bone to get the meat off it. A nice slow cook (or quick cook in the Instant Pot) gets it super tender and tasty. It will often take on heavy spice well, which makes this Caribbean jerk-style braise a perfect match.
Cuisine
Courses
Time
Prep Time: 20 min Cook Time: 180 min Rest Time: 45 min Total Time: 4 hrs 5 mins
Description

Yeah that's right. Neck. Let's get started

Ingredients
  • 2 pounds boneless neck roast (venison, goat, oryx, antelope, etc)
  • ½ teaspoons turmeric
  • ½ teaspoons ground ginger
  • ½ teaspoons ground allspice
  • ½ teaspoons ground clove
  • ½ teaspoons black pepper, ground
  • ½ teaspoons onion powder
  • ½ teaspoons garlic powder
  • ½ teaspoons dried thyme, ground
  • ⅛ teaspoons cayenne pepper
  • 2 tablespoons salt
  • 2 tablespoons fat (bacon fat, lard, canola oil, etc)
  • ½ yellow onion, chopped
  • 4 garlic cloves
  • 2 green onion, chopped
  • 2 tablespoons tomato paste
  • 1 stock (game, chicken, beef, etc)
Instructions

  1. Combine all of the spices, minus the salt.

  2. With the roast laid out flat (you may need to butterfly it out a bit, depending on how it was removed initially), season liberally with salt, and then the spice blend.

  3. Roll the roast up, and tie with butcher's twine every inch or two to help the roast maintain an even shape.

  4. Refrigerate at least 2 hours, overnight preferred.

  5. Preheat oven to 300°F (skip if using Instant Pot).

  6. Preheat dutch oven over moderately high heat. Alternatively, set Instant Pot to "Saute" setting.

  7. Once heated, add desired fat.

  8. Brown the roast on all sides. Remove and set aside.

  9. Add onion, garlic, green onion and brown.

  10. Add tomato paste, and cook to dark red.

  11. Add stock and bring just to a boil.

  12. Add roast back to the pot.

  13. Place lid on the dutch oven and place in the oven for 2 1/2 - 3 hours - until roast is super tender. Alternatively, place lid on Instant Pot with pressure release set to "Sealing", press "Manual" and adjust to 40 minutes. Once finished, allow to naturally release pressure for 15 minutes, then, holding a towel, switch pressure release to "Venting".

  14. Remove roast and set aside.

  15. Strain braising liquid, add back to dutch oven over moderately high heat, and reduce to a sauce consistency. Alternatively, strain, add back to Instant Pot, set to "Saute" and reduce to sauce consistency.

  16. Remove twine from the roast, add into the sauce and shred.

  17. Serve over white rice, mashed potatoes, or on some good crusty french bread for a killer sandwich.

Read it online: https://nowyoutry.com/recipe/braised-neck-roast/