Tacos with braised venison neck bread

Name: Tacos with braised venison neck bread
Ingredients: 5 units.items Shallots; 2 units.items Carrots; 4 units.items Garlic cloves; 1 kg New Zealand venison neck bread; 1 Tomato paste; 25 g Butter; 4 Chipotles in adobo; 1 Wheat flour; 3 Red wine; 1.5 Game stock/Veal stock; 1 Soy sauce; Thyme and rosemary; Salt and black pepper; 500 g Plum puree; 2 Liquid smoke; 1 units.items Green chili, diced; 2 units.items Cooked corn on the cob; 5 units.items Corn tortillas; 200 g Crème fraîche; Green jalapeños; Lime

Tacos with braised venison neck, charred corn, plum-chili sauce, crème fraîche, and jalapeños.

The venison neck roast comes, as the name suggests, from the neck. This generous cut of meat is perfect for low & slow preparation.

Ingredients

5units.itemsShallots

2units.itemsCarrots

4units.itemsGarlic cloves

1kgNew Zealand venison neck bread

1Tomato paste

25gButter

4Chipotles in adobo

1Wheat flour

3Red wine

1.5Game stock/Veal stock

1Soy sauce

Thyme and rosemary

Salt and black pepper

500gPlum puree

2Liquid smoke

1units.itemsGreen chili, diced

2units.itemsCooked corn on the cob

5units.itemsCorn tortillas

200gCrème fraîche

Green jalapeños

Lime

Preparation

Peel and cut the onion, garlic, and carrots into smaller pieces.
Brown the neck meat in a large pan with butter until golden brown.
Add the vegetables, thyme, and rosemary to the pan and brown them as well to give them a nice color.
Add the tomato paste and cook until it colors. Also add the chipotle peppers.
Then sprinkle the flour over and stir to make a roux.
Next, add the wine and stock to the pan and let it simmer slowly for about 3.5 hours or until the meat is tender.
Remove the venison, reduce the sauce until thickened. Shred the venison with two forks and mix it with the thickened sauce.

Heat all the ingredients together and blend until smooth.

Cut the corn from the cob into pieces and then char with a torch. Alternatively, you can roll the corn over a hot grill to roast it and then cut it into pieces.

Briefly warm the tortillas, add charred corn, and spoon on the braised venison neck mixture.
Garnish with the plum-chili sauce, crème fraîche, some more corn, jalapeños, and fresh lime wedges.