5lb. Venison(or other game) Neck Roast

Kosher salt and freshly ground black pepper

3 Tbsp. vegetable oil

3 medium yellow onions, chopped

3 medium carrots, peeled, chopped

2 celery stalks, chopped

3 Tbsp. all-purpose flour

1 Tbsp. tomato paste

1750-ml bottle dry red wine (preferably Cabernet Sauvignon)

10 sprigs flat-leaf parsley

8 sprigs freesh thyme

4 sprigs fresh oregano

2 sprigs fresh rosemary

2 fresh or dried bay leaves

1 head of garlic, halved crosswise

4 cups low-sodium beef stock

Step 1

Preheat oven to 350°. Season roast with salt and pepper. Heat oil in a large Dutch oven over medium-high. Brown roast on all sides, about 8 minutes per side. Transfer roast to a plate. Pour off all but 3 Tbsp. drippings from pot.

Step 2

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2–3 minutes. Stir in wine, then add roast with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Step 3

Cook until roast are tender, 4–4½ hours. Transfer roast to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.