Venison Neck-Osso Buco Style - Country Roads Magazine

Ingredients

• 1 Venison Neck (cross-cut into 4 bone-in steaks)
• 2 Olive Oil
• 1 Small Onion, diced
• 1 Bell Pepper, diced
• 1 Head of Roasted Garlic
• 2 Carrots, diced
• 2 Celery, diced
• 1 Mushrooms, sliced
• 1/2 Cherry Tomatoes, halved
• 1 Tomato Paste
• 1 Parsley
• 1 Red Wine
• 1 Venison Stock
• 1 Italian Herb Blend
• Salt and Black Pepper, to taste