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Apple-Braised Neck Roast

Course: Main Course
Cuisine: American
Keyword: big game recipes, venison recipes


  • 1 venison neck roast
  • olive oil
  • salt and pepper

The Brine

  • 1 cup kosher salt
  • 1 cup brown sugar
  • ¼ cup granulated or powdered garlic
  • ¼ cup ground black pepper
  • 1 cup cider vinegar
  • 1 gallon ice water

The Braise

  • 1 quart apple cider
  • 2 cups venison or beef stock
  • 3 tart apples, quartered
  • 1 medium onion, roughly chopped
  • 6 cloves garlic, whole
  • 2 bay leaves


  • Prepare brine. Heat 2 cups of the water in a saucepan over medium-high heat. Add salt, sugar, granulated garlic and pepper and stir until dissolved. Add to remaining ice water and stir in vinegar. Place roast in a heavy-duty plastic bag, pour brine over and seal bag at opening to immerse roast in brine. Place in a container, and refrigerate for 6 to 12 hours.
  • Remove roast from brine. Discard brine. Rinse roast, pat dry with paper or clean cloth towels. Rub with olive oil, and season with salt and pepper.
  • Preheat oven to 325 degrees. Heat 2 tablespoons olive oil in a large skillet (or Dutch oven) over medium-high heat. Add roast, and brown well on all sides. The browning will enhance flavor!
  • Transfer meat to a well-greased roasting pan (or leave in Dutch oven). Stir cider and stock together, and pour enough in pan to cover ½ to ¾ inch. Add apples, onion, garlic and bay leaves to pan. Cover tightly with heavy foil or lid, and place in the preheated oven.
  • Check oven after 2 hours to make sure there is adequate liquid in the pan. Add as necessary to keep at least ½ inch of liquid at all times. (Note: if you got distracted and allowed the liquid to evaporate, just deglaze the pan with additional cider and broth.) Depending on the size of the roast, it will take at least 5 hours for the braise. Check every hour or so after the first 2 hours, and continue until meat pulls away from the bone easily.