Got introduced to a hunter living nearby, who shots wild deers that roam around nearby hills and farms. A nuisance to farmers as they eat grass and damage fence posts. We bought a few cuts and he gave us this neck cut for free.
We will include venison into our meat quota, great to eat wild meat with different nutrients.
Season venison neck with salt & black pepper, place in baking dish with an inch of liquid (water, liqueur, soy sauce, Garam Masala and raspberry coulis) and herbs rosemary and fennel. Bake at 180˚C for 1.5 hrs, turn over every 20 minutes.
Deep red meat tasty and tender.
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