Into a large bowl add the dried mushrooms and pour over 1 litre of boiling water. Allow the mushrooms to soak for 20 minutes. Preheat an oven to 160C degrees.

Place a large ovenproof saucepan on a high heat and add the vegetable oil. Season the venison neck with salt then sear on all sides until well browned, then remove from the pan and set aside.

Turn the heat down to medium and add the carrot, onion and celery to the saucepan. Cook for 3 minutes until lightly browned then add the garlic and soaked mushrooms, cook for 2 minutes.

Pour the mushroom soaking liquid and the beer into the saucepan and bring to a boil. Skim the liquid then reduce to a simmer.

Peel the zest of an orange into the saucepan and add the cinnamon, rosemary, sage, thyme, bay leaf and venison neck.

Ensure the neck is covered with liquid, top up with water if needed. Place a lid on the pan then transfer to the oven and cook for 4 hours.

Remove the pot from the oven, the neck should be falling off the bone, if it is not then top up with more liquid and continue to cook.

Take the neck out of the pan and remove the meat from the bone. Then place the pan of sauce and vegetables on the stove and reduce by half, season with salt to taste.

Combine the venison meat with the reduced sauce and serve with boiled potatoes and vegetables.