Carribean Style Venison Neck

This recipe was submitted by a customer (Chris) who based the recipe on carribean oxtail.

Ingredients

• 2 Necks
• 2 tsp all purpose seasoning 
• 2 Bay leaves
• 2 tsp fresh thyme
• 3 tsp fresh ginger pureed or finely chopped
• 1 tsp garlic pureé
• 1 Scotch bonnet pepper
• 1 tsp chicken powder or 1 chicken oxo cube
• 1 can burger beans
• 1 pint water (including liquid from butter beans)

Method:

I pressure cooked in Ninja for 90 mins, so 3 hours in oven.  If meat not frozen you may need less time but it probably doesn’t matter too much.  Neck is more forgiving than other cuts so was nowhere near getting dry.

Transfer to stove and add Bisto beef gravy granules. Use enough to thicken with gentle heat to ensure they dissolve.

Neck was tender and falling off the bone.