BBQ Braised Venison Neck Recipe

Serving size

4

Time to make

5+ hours

Ingredients

2 neck chops, approximately 3 to 4 inches thick, or 2 pounds worth
1 tbsp. smoked sea salt
1 tbsp. black pepper
½ tsp. ancho chili powder
¼ tsp. smoked paprika
¼ tsp. garlic powder
¼ tsp. onion powder
1 whole onion, cut into wedges
2 tbsp. apple cider vinegar
2 tbsp. tomato paste
2 cups venison stock, plus more as needed
2 tbsp. brown sugar
Pat of butter for finishing
Oil for cooking
Pickled mustard seeds and or cheesy grits for serving

Also works with

Venison shanks

How to make it

1
  1. Prepare the neck by using a sharp knife to cut the meat into 3-4” chops. Use a saw to finish cutting through bone. It’s easiest to do this when the meat is nearly frozen.
  2. Mix the smoked sea salt, pepper, ancho, paprika, garlic, and onion powder. Rub a generous amount of this spice mix over the meat before cooking. For best results, do this step up to 24 hours in advance. Reserve what you do not use.
  3. Pre-heat an oven to 275 degrees.
  4. Bring the meat to room temperature before cooking. Pat excess liquid with paper towels. Add roughly a tablespoon of cooking oil to a large Dutch oven. Brown the neck chops on each side over medium-high heat. Work in batches as necessary. Remove the browned meat and set aside.
  5. Add more oil to the Dutch oven if needed and char the onion wedges on all sides. Deglaze with the apple cider vinegar and venison stock. Stir in the tomato paste and reserved spice mix until well mixed, then return the meat back to the Dutch oven. You want enough liquid to cover half of the meat. Add more stock if needed.
  6. Cover the Dutch oven with a lid and transfer to the oven to finish cooking.
  7. Every couple hours, baste the meat with the juices as needed. Cook until the meat is fork-tender.
  8. Remove the meat to a serving platter. Use a fine mesh strainer to remove the solids. Return the liquids to the Dutch oven and add the brown sugar. Reduce over high heat if a richer sauce is desired. Finish with a pat of butter for gloss and season to taste.
  9. Serve the neck chop with the sauce, pickled mustard seeds, and cheesy grits.

Serving size

4

Time to make

5+ hours

Ingredients

2 neck chops, approximately 3 to 4 inches thick, or 2 pounds worth
1 tbsp. smoked sea salt
1 tbsp. black pepper
½ tsp. ancho chili powder
¼ tsp. smoked paprika
¼ tsp. garlic powder
¼ tsp. onion powder
1 whole onion, cut into wedges
2 tbsp. apple cider vinegar
2 tbsp. tomato paste
2 cups venison stock, plus more as needed
2 tbsp. brown sugar
Pat of butter for finishing
Oil for cooking
Pickled mustard seeds and or cheesy grits for serving

Also works with

Venison shanks

Special equipment

Dutch oven, saw