Wine-Braised Venison Neck Recipe

Ingredients (16)

• 1 bone-in venison neck, about 5 pounds
• 15 grams dried wild mushrooms
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 5 ounces slab bacon or pancetta, rind removed and cut into 4 pieces
• 2 roughly chopped onions
• 2 roughly chopped celery stalks
• 2 garlic cloves
• 1 large rosemary sprig
• 2 bay leaves
• 5 sage leaves
• 3 flat leaf parsley stems
• 1 thyme sprig
• 1 long cinnamon stick
• Zest of 1 lemon, removed in wide strips
• 5 cups Barbaresco or other hearty dry red wine