Beer & Wine Braised Venison Neck Roast
1 Venison neck roast, bone in or out
1 can Favorite beer
1 cup red wine
5 cloves garlic, peeled
1 onions, sliced
1 jalapeño, seeded, sliced
1 tablespoon cumin
1 tablespoon cracked pepper
1 tsp salt
1 tablespoon smoked paprika
1 tsp chili powder
1 can tomato paste
2 tbsp olive oil
Directions:
In Dutch oven or slow cooker add garlic, onions and jalapeños with 2 tablespoons olive oil cook until onions are soft 3-4 minutes .
Add your venison neck and season with all spices browning the roast
Remove roast
Pour tomato paste, wine and beer deglaze the pot.
Return roast to pot and bring mixture to a boil
Reduce heat to a simmer and let the magic happen
Cook until fork tender 3-6 hours depending on cut
Once fork tender, shred and eat. Make into tacos, tamales, tostados or anything else your mind can come up with.
Sent from my SM-N950U using Tapatalk
1 Venison neck roast, bone in or out
1 can Favorite beer
1 cup red wine
5 cloves garlic, peeled
1 onions, sliced
1 jalapeño, seeded, sliced
1 tablespoon cumin
1 tablespoon cracked pepper
1 tsp salt
1 tablespoon smoked paprika
1 tsp chili powder
1 can tomato paste
2 tbsp olive oil
Directions:
In Dutch oven or slow cooker add garlic, onions and jalapeños with 2 tablespoons olive oil cook until onions are soft 3-4 minutes .
Add your venison neck and season with all spices browning the roast
Remove roast
Pour tomato paste, wine and beer deglaze the pot.
Return roast to pot and bring mixture to a boil
Reduce heat to a simmer and let the magic happen
Cook until fork tender 3-6 hours depending on cut
Once fork tender, shred and eat. Make into tacos, tamales, tostados or anything else your mind can come up with.
Sent from my SM-N950U using Tapatalk
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