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Fallow Venison Neck
Venison neck is a great value cut, best cooked low and slow – treat in a similar way to ox tail.
Slowly braise in either stock or a nice robust red wine until the meat falls off the bone.
Neck will take approximately 3 hours to braise, and allow 350g raw meat per person
£11.50
Out of stock
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Our Animals Drive Biodiversity
By grazing, browsing, rooting and trampling, the free-roaming animals at Knepp create a dynamic mosaic of habitats – from open grassland to scrub and woodland – supporting a rich web of life. Their presence is driving the return of rare species like nightingales, turtle doves, and purple emperor butterflies.
Our Animals Drive Biodiversity
By grazing, browsing, rooting and trampling, the free-roaming animals at Knepp create a dynamic mosaic of habitats – from open grassland to scrub and woodland – supporting a rich web of life. Their presence is driving the return of rare species like nightingales, turtle doves, and purple emperor butterflies.
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