Wine-Braised Venison Neck Recipe

Ingredients

2 venison necks, cut into 4-inch pieces

1 bottle of dry red wine

2 tablespoons olive oil

2 onions, diced

4 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 bay leaf

1 teaspoon black peppercorns

Salt and freshly ground black pepper to taste

2 cups beef or chicken stock

Chopped fresh parsley for garnish