I would contend that neck is one of the most under-utilized cuts of meat on most game animals and in my opinion it is one of the best braising cuts there is. Coarse grained meat, lots of collagen and decent marbling throughout, this cut is way too good to grind.

When butchering, spend the time to cut off the neck as one or two pieces, these make for amazing presentation when braised whole and served family style. Serve with white rice, steamed green vegetables and lager.

Braised dishes really come into their own the day after they are cooked. If possible, cook this the day before you plan to serve.

Makes 4-6 servings

Ingredients

Braised Neck

  • 2 Pound Whole neck from any cervid, hog or peccary, trimmed of all excess fat
  • 3 Tbsp Vegetable oil
  • 1 Onion, peeled
  • 2 Quarts Low sodium beef or chicken stock

Sauce

  • 2 Cup Kecap Manis (Sweet soy sauce)
  • ½ Cup White vinegar
  • 1 Cup Sherry cooking wine
  • ½ Cup Hoisin sauce
  • 3 Tbsp Sambal Olek chili sauce
  • 3 Tsp Szechuan pepper (white pepper is a good substitute)
  • 3 Tbsp Garlic, finely diced

Steps

  1. Preheat an oven to 375℉.
  2. Cut the onion in half through the equator and char the cut sides on the grill or on a burner until they are black. See picture.
  3. Chop the onion into a rough dice.
  4. Mix all the sauce ingredients together.
  5. Meanwhile, heat the vegetable oil in a large heavy bottomed pot over high heat.
  6. When the oil begins to smoke, add the neck and sear until dark brown, approximately 3-4 minutes.
  7. Flip the neck and repeat on the other side.
  8. Add ½ of the sauce to the pot and add enough stock to just cover the neck.
  9. Bring the sauce to a simmer, transfer to the oven.
  10. Braise the neck for 3-4 hours while basting the neck every 15-20 minutes.
  11. When the neck is pull apart tender, remove the pot from the oven, cool, wrap and refrigerate overnight.
  12. The following day, bring the pot to a simmer and strain the sauce.
  13. Mix 1 quart of the braising liquid with the remainder of the sauce.
  14. Cover the neck with the sauce and bake at 375℉ for 45 minutes while continuing to baste the neck. The sauce will glaze the neck as it cooks.
  15. Once hot throughout, serve the neck whole with the any excess sauce.
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