Venison Neck-Osso Buco Style

Don’t toss your neck meat in the grind pile, give it a slow warm bath to tenderize and develop it into an amazingly rich broth.



4 ×

1 Venison Neck (cross-cut into 4 bone-in steaks)

2 Tbsp. Olive Oil

1 Small Onion, diced

1 Bell Pepper, diced

1 Head of Roasted Garlic

2 Carrots, diced

2 Stalks Celery, diced

1 Cup Mushrooms, sliced

½ Cup Cherry Tomatoes, halved

1 Can (6 oz.) Tomato Paste

1 Tbsp. Parsley

1 Cup Red Wine

1 Qt. Venison Stock

1 Tbsp. Italian Herb Blend

Salt and Black Pepper, to taste