Wine-Braised Venison Neck | Food Stuff
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Cooking tools:
- Immersion blender
- Food processor
- Dutch oven
- Fine-mesh sieve
- Oven
- Stove
- Pot
- Mixing bowl
- Plate
- Serving platter
- Parchment paper
- Plastic wrap
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Refrigerator
Ingredients
- 2 bay leaves
- 2 roughly chopped celery stalks
- 1 long cinnamon stick
- 3 flat leaf parsley stems
- 2 garlic cloves
- Kosher salt
- freshly ground black pepper
- Zest of 1 lemon, removed in wide strips
- 15 grams dried wild mushrooms
- 2 roughly chopped onions
- 5 ounces slab bacon or pancetta, rind removed and cut into 4 pieces
- 1 large rosemary sprig
- 5 sage leaves
- 1 thyme sprig
- 3 tablespoons vegetable oil
- 1 bone-in venison neck, about 5 pounds
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