Venison Neck Irish Stew
1/4 cup of all-purpose flour (I like to use white whole wheat flour)
3 lbs. of venison neck, silver skin and fat removed
3 large onions, chopped
3 carrots, sliced
4 red potatoes and 4 baby potatoes, halved
1/2 tsp. dried thyme
3 1/2 cups of hot beef stock
2 tbs. of chopped fresh parsley, for garnish
salt and pepper, to taste
Preheat oven to 325 degrees F.
Clean venison neck. Rinse under cold water and pat dry with a paper towel. Season with salt and pepper, to taste.
Dredge well in flour.
Lay the venison flat in a baking/casserole dish.
Next, layer onion on top…
Then carrots and potatoes.
Sprinkle in the thyme and pour in hot beef stock.
Cover with aluminium foil and bake in a 325 F oven for 2 1/2 hours.
Shred venison neck into serving-size pieces. I like to keep them sort of big so guests can continue shredding themselves. Garnish with parsley. Add more salt and pepper, to taste. Feed to hungry carnivores.
This is a stick-to-your-ribs kind of meal.
