If you have a neck roast try this one.


Venison Neck Ragout
1 venison neck with bones, cut into 2-inch pieces
¼ cup oil
4 onions, chopped
4 cloves garlic, chopped
½ lb. mushrooms sliced
6 oz. Tomato paste
1 cup red wine
1 cup beef broth
1 Tbs. vinegar
Pinch of sugar
1 Tbs. basil
2 cups sour cream
Salt
Pepper
Marinade
5 cups buttermilk
1 tsp. juniper berries, crushed
5 peppercorns, crushed
1 bay leaf
2 tbs. lemon juice
Mix marinade ingredients and pour over neck pieces. Cover and refrigerate for 3 days. Remove meat pieces rinse and pat dry. Heat oil and brown venison pieces for about 10 minutes. Add onions, garlic, tomato paste, wine, beef broth, salt and pepper to taste. Cover and simmer for 40 minutes, add mushrooms and simmer for another 20-30 minutes. Venison is done when it comes off the bones. Remove bones. Blend in vinegar, sugar, basil and sour cream. Serve with mashed potatoes or rice