Venison Neck Roast with Morel Sauce and Wilted Chard
Tender venison neck pot roast with creamy morel sauce and wilted chard or your choice of greens
Course: Main Course
Keyword: Chard, morel mushrooms, Pot Roast, Venison
12ozfresh leafy greensor blanched, shocked and frozen greens
Kosher salt and fresh ground black pepperto taste
1teaspoonfresh chopped thyme
2tablespoonsall purpose flourkneaded with 2 tablespoons unsalted butter to make kneaded roux
4cupsvenison or other meat stockpreferably made using the spine and some other scraps
1/2ozdried morel mushrooms
1Tablespoonduck fat or light-tasting oilfor warming up the greens
6large dried morelsabout 15 grams
Inspect the neck for fur. Remove the spine and windpipe from the neck. If you have a dog, consider cooking the windpipe for them, it's a great treat. Lay the neck flat on a cutting board and tenderize the fat bottom portion that connects to the shoulder, don't demolish it, just even it out a bit. Season the neck well with salt, pepper and chopped thyme on the inside. Tie the roast, then season the outside. From here, If I have a day to work ahead, I'll let it sit overnight in the fridge uncovered to dry and infuse, but cooking it right away is fine.
Brown the roast in a dutch oven in some lard, then remove and deglaze with 1/2 cup of the venison stock. Reduce the stock until it is near dry, then deglaze with the remaining stock. Put a layer of parchment on top of the roast, then top with a lid and bake at 300F for 2 hours.
Remove the neck from the oven, chill overnight, then skim the fat from the pot and remove the twine. Cut the roast into 4 equal portions. If the deer was larger, it could yield 6 portions. Cover the sliced roast with cling film and allow to come to room temperature.
Meanwhile, hydrate the morels in 1 cup of water for 15 minutes, then swish them, squeeze out the water and cut into 1 inch tubes. Put the morels back in the water and swish again to remove grit, then squeeze out the water again, and reserve, then strain the soaking water through a seive and add to the venison stock.
Reduce the stock on medium heat for 30 minutes, then whisk in 1/2 the roux, and then small amounts of the remaining roux until it's thickened and you like the consistency. You should have about 1.5 cup of sauce, and will likely have extra. Adjust the sauce for salt and reserve.
To serve, brown the slices of venison neck on one side until golden and keep warm. Meanwhile, wilt the greens in the lard, season, blot on a towel to remove water, and make a mound on 4 preheated dinner plates, topping each with a neck slice, and spooning the morel sauce over the top.