08/08/2026
One of our favourite cuts of venison – the neck. 🦌
It’s a fantastic cut with so much flavour, especially when cooked slowly.
Ingredients:
• 3kg venison neck, cut into rounds
• 1kg shallots
• 2 large onions
• 2 cloves garlic
• Juice of 1 large lemon
• 3 tins chopped tomatoes
• Salt and pepper to taste
• 300g long-grain rice
• 1 tsp dried thyme
• 100g feta cheese
• 2 tbsp olive oil
Method:
1. Brown the venison neck in the olive oil.
2. Slice the onions lengthways and add to the venison with the garlic and seasoning. Cook until the onions are translucent.
3. Transfer to a casserole, add the tomatoes, shallots and lemon juice, then cook low and slow until the meat falls away from the bones. Remove the bones before serving.
4. Cook the rice with the thyme until tender. Drain, return to the pan and mix through a generous drizzle of olive oil and the crumbled feta.
5. Serve together on warm plates.