Description
This wild game twist on Mississippi pot roast combines the classic tangy-rich flavor profile with the deep, savory character of venison. The key to success is the hard sear and blast roast before braising—this creates layers of roasted drippings that transform the jus from good to exceptional.
Ingredients
- 1.4–2.3 kg venison neck, bone-in
- 280 g pepperoncini
- 120 ml pepperoncini juice
- 113 g butter
- 30 ml safflower oil
- 15 ml kosher salt
- 480 ml beef or venison stock
- 480 ml water
- 15 ml beef bouillon
- 15 ml cornstarch
- 5 ml onion powder
- 5 ml garlic powder
- 5 ml dried parsley
- 15 ml milk powder
- 10 ml dried parsley
- 10 ml onion powder
- 5 ml garlic powder
- 2.5 ml black pepper
- 15 ml fresh chives, finely chopped
- 15 ml lemon juice
- 1.25 ml celery seed (optional)
Instructions
- Step: Preheat oven to 450°F (230°C). Pat the venison neck dry and season all over with 1 tbsp kosher salt.
- Step: Heat a carbon steel or cast iron pan over high heat with 2 tbsp safflower oil. Sear the neck deeply on all accessible surfaces, about 3–4 minutes per side. Transfer the seared neck to a roasting tray.
- Step: Place the neck in the 450°F oven for 20–30 minutes to intensify browning, create roasted drippings, and build foundational flavor for the jus. Remove from oven. Reduce oven temperature to 300°F (150°C) for braising. Scrape all drippings and fond into a bowl for the Au Jus Mix.
- Step: Combine the Au Jus Mix ingredients: beef bouillon, cornstarch, onion powder, garlic powder, parsley, and all roasted drippings. In a separate bowl, mix the Ranch Mix dry ingredients: milk powder, parsley, onion powder, garlic powder, and black pepper. Set aside fresh chives and lemon juice for later steps.
- Step: Place the roasted neck into your 8 L Dutch oven. Add the Au Jus Mix, Ranch Mix dry portion, pepperoncini, pepperoncini juice, butter, and fresh chives. Add enough stock to reach 2½ cups total liquid in the pot.
- Step: Cover and cook at 300°F for 4–6 hours until meat pulls cleanly from the bone.
- Step: Remove the neck from the pot. Pull meat from the bone with forks, discard connective sheathes, and set meat aside.
- Step: Strain the braising liquid into a saucepan. Simmer 5–10 minutes to slightly reduce. Add 1 tbsp lemon juice to brighten and mimic buttermilk tang. Optional: Whisk in 1 tbsp cold butter to glossy-finish the sauce. Pour the finished jus over shredded venison or fold the meat back in.
Notes
Author: Lora Marie Bennett. The lemon juice at the end brightens the sauce and mimics the buttermilk tang of traditional ranch dressing. Serve with roasted baby potatoes, mashed potatoes, buttered noodles, wild rice, or crusty bread.
- Prep Time: PT30M
- Cook Time: PT5H
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 165 mg