From The Complete Venison Cookbook by Harold W. Webster, Jr.
2 meaty venison necks
5 cups water
1 ¼ tsp. salt, divided
2 eggs, beaten
dash of white pepper
dash of fresh ground nutmeg
3 tbsp. parsley, chopped
Optional: poached egg
Place venison necks, water and 1 tsp. of salt in a large kettle or stock pot. Bring to a boil; reduce heat, and simmer for 1 ½ to 2 hours. Remove neck bones; strain the liquid. Return the broth to the cooking pot and bring to a simmer. Combine the remaining ingredients and gradually pour into the broth. Stir constantly. Add poached eggs if desired. Serve hot with toasted thick crust bread.
Find this and over 700 other great Venison recipes in the Complete Venison Cookbook. Made for Venison lovers to enjoy the experience of preparing and eating venison as never before imagined.
This cookbook solves the riddle of why some venison has a strong taste, and how to prevent it. Learn how to make venison tender and delicious. From basic recipes for home and camp to preparing and presenting venison for elegant dining, this book has venison recipes for steaks, chops, roasts, ribs, chilies, stews, stroganoffs, meat loaves, burgers, and more. Also included are over 250 recipes that complement venison, plus recipes for canning, drying, sausage making, smoking, pickling, and preserving.