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Red Deer Venison Neck
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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
£17.25
Out of stock
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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
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