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Red Venison Neck
Red 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.
Various weights available.
£17.25
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.
