Here is a fabulous dish from a chef friend of mine - it's just delicious!!
* Exported from MasterCook *
VENISON NECK & GREEN CHILI TACOS
Amount Measure Ingredient -- Preparation Method
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1 Venison neck, bones in
3-4 T. oil
6 poblano chilis, seeded and rough chopped
4 + 2 jalapenos, seeded and chopped
2 + 1 large onions, chopped
1 lg can low sodium beef or chicken broth
1 + 1 bunch cilantro
2 tsps cumin powder
4 + 3 limes
seasoned flour, salt & pepper
Start with a Dutch oven on the stove top and heat the oil till hot. Season the neck liberally with salt, pepper and cumin. Dust it in the flour & sear on as many sides as you can get to sit flat. Take the neck out and reserve on a plate. Add in all the poblanos, 4 of the jalapenos and 2 of the onions & saute till it all starts to wilt and get soft. Add the neck back in (on top of the vegetables) and add the broth.There should be liquid at least 1/4 way up the roast in the beginning.
Bring to a simmer (if you boil it, it'll never ever get tender) and put the lid on. Simmer very slowly for about 3-5 hours. You may need to add more broth or water to keep the moisture in as it evaporates. You'll know when it's done when the neck joints can be pulled out with a pair of tongs with no resistance.
Remove all the bones (just pick them out of the pot with a pair of tongs.) and remove meat with a slotted spoon or spatula to a bowl. In the bowl add the raw chopped onion, the other jalapeno, 4 of the limes and cilantro. Sprinkle a little salt if it needs it and shred it up with a fork.
Put whatever's left in the pot into the blender and add the remaining limes and blend it for a sauce. Serve with warm tortillas.
"Serve with warm tortilla's and get a big plate and hide because grown men will try to kiss you when they taste this!"
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an old cook, still learning new tricks!