NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: http://mag.outdoornebraska.gov/i/440846
60 NEBRASKAland • JANUARY-FEBRUARY 2015 T his venison neck Irish stew is one of my favorite dishes to prepare in the winter. Instead of cutting up neck meat into pieces, filet both sides of the deer to get two large pieces for two meals. Any visible fat on the surface is removed. Because it is nearly impossible to remove every bit of fat that is found throughout the neck, the little bit left over does add a distinct taste to this dish, and it is a taste that I can appreciate. Though I have never eaten a mature, rutting buck before, I would imagine that the neck meat from a young buck or doe would be more suitable for this preparation. While some people like the taste of deer fat, others do not. Keep in mind that later season deer will usually carry more fat on their bodies to combat colder temperatures. Additionally, an animal's flavor is also influenced by what it ate before it died. For example, deer that forage on weeds, twigs and shrubs in western states will taste different compared to Midwest deer that spend most of their lives feeding on corn, soybeans and acorns. I think we are quite lucky in Nebraska to able to hunt such well-fed deer, which equates to better-tasting venison at the table. Servings: 4 Prep Time: 15-20 minutes Cooking Time: 2 1 ⁄2 hours Ingredients: • 1 ⁄4 cup of all-purpose flour • 3 pounds of venison neck, deboned and visible fat removed • 2 large onions, chopped • 3 carrots, sliced • 4 red potatoes and 4 baby Yukon potatoes, halved • 1 ⁄2 teaspoon of dried thyme • 3 1 ⁄2 cups of heated beef stock (or deer stock if you have it) • 2 tablespoons of chopped fresh parsley, for garnish • Salt and pepper, to taste 1. Preheat oven to 325°F. Remove as much fat as you can from venison neck and large areas of silver skin, and then rinse under cold water and pat dry with a paper towel. Season venison well with salt and pepper, and then dredge well in flour. Lay meat flat in a baking or casserole dish. 2. Next, layer ingredients on top of the venison in this order: onion, carrot and potatoes skin side up. Sprinkle in the thyme and pour in hot beef stock. Cover with aluminum foil and bake in a 325°F oven for 2 1 ⁄2 hours. 3. Once tender, shred venison neck into smaller pieces. Add more salt and pepper, to taste. Ladle meat and vegetables into individual bowls and garnish with chopped parsley. ■ This recipe and photograph originally appeared on Jenny's Food for Hunters blog at Foodforhunters.com. By Jenny Nguyen Sprinkle thyme over layered ingredients. An Irish-style stew with tender venison and hearty vegetables. Read Jenny's NEBRASKAland blog "Midland Musings." R " Don't grind neck meat. Stew it. Venison Neck Irish Stew PHOTOS BY JENNY NGUYEN