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venison neck roast recipe
- Total Time: 308 minutes
- Yield: 6 servings 1x
- Diet: High-Protein
Description
This recipe transforms an often-overlooked venison neck roast into a tender, rich, and succulent dish through slow braising, perfect for a wholesome and budget-friendly family dinner. It features a fragrant spice blend and a sweet-tart glaze with pomegranate molasses, dates, and maple syrup, finished with fresh garnishes.
Ingredients
- 1.2 kg venison neck roast, trimmed
- 30 ml vegetable oil
- 1 large onion, roughly chopped
- 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, minced
- 30 g tomato paste
- 5 ml ground cumin
- 5 ml ground coriander
- 2.5 ml ground cinnamon
- 2.5 ml black pepper
- 10 ml sea salt, plus more to taste
- 700 ml vegetable broth (or beef broth)
- 80 ml pomegranate molasses
- 100 g pitted dates, finely chopped
- 30 ml maple syrup
- 15 ml apple cider vinegar
- 50 g shelled pistachios, lightly toasted and roughly chopped
- 1 small bunch fresh mint, leaves picked and roughly chopped
- 1 lemon, zested
Instructions
- Prep and Sear Venison: Preheat your oven to 140 degrees C (275 degrees F). Pat the venison neck roast thoroughly dry with paper towels. Season generously with 1.5 teaspoons of sea salt and all the black pepper. Heat vegetable oil in a large oven-safe Dutch oven over medium-high heat until shimmering. Sear the venison on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside.
- Sauté Aromatics and Spices: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until vegetables are softened and lightly browned. Add minced garlic and tomato paste, cooking for another 2 minutes until fragrant. Stir in ground cumin, ground coriander, and ground cinnamon; cook for 1 minute more, stirring constantly, until spices are fragrant.
- Deglaze and Simmer: Pour in vegetable broth and scrape the bottom of the pot with a wooden spoon to deglaze, releasing all the browned bits. Return the seared venison neck roast to the pot. Bring the liquid to a gentle simmer.
- Slow Cook to Perfection: Cover the pot tightly and transfer it to the preheated oven. Braise for 3.5 to 4 hours, or until the venison is fork-tender and easily pulls apart. If the liquid level seems low during braising, add a splash more broth.
- Rest, Glaze, and Finish: Carefully remove the tender venison from the pot and place it on a cutting board; cover loosely with foil and let rest for at least 15 minutes. While it rests, strain the braising liquid into a saucepan, pressing on solids to extract maximum flavor. Skim any excess fat. Bring the liquid to a simmer, then add pomegranate molasses, chopped dates, maple syrup, and apple cider vinegar. Cook for 10-15 minutes, stirring, until the glaze reduces and thickens slightly, and dates soften. Preheat oven to 190 degrees C (375 degrees F). Place the rested venison in a clean oven-safe dish, spooning a generous amount of glaze over the venison, ensuring it is well coated. Roast for 15-20 minutes, until the glaze is bubbling and caramelized. Transfer to a platter, pull the meat apart, drizzle with remaining glaze, and sprinkle with toasted pistachios, fresh mint, and lemon zest for a vibrant finish.
Notes
Use pre-chopped mirepoix mix to save chopping time. A pressure cooker can significantly reduce cooking time to approximately 60-90 minutes. For low-carb, serve over creamy cauliflower mash. Ensure venison is thawed completely for even cooking. Dried herbs can be substituted for fresh (use 1/3 the amount).
- Prep Time: 50 minutes
- Cook Time: 243 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean/Middle Eastern
Nutrition
- Serving Size: 1 serving (approx 300 g)
- Calories: 550 calories
- Sugar: 25 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 55 g
- Cholesterol: 120 mg
Keywords: venison neck roast, slow cooked, braised venison, family dinner, easy recipe, pomegranate molasses, dates, budget-friendly, high-protein, lean meat
