Heat the oil in a Dutch oven for high high. 

Season the venison neck generously with salt and pepper. 

Add it to the hot oil and sear on all sides until very browned.

Remove the roast and set it aside. 

Reduce heat to medium and add the celery, onion, and green pepper.

Cook for 10 minutes, or until browned. 

Add the garlic, cook for another 2 minutes. 

Add the red wine to the pot and deglaze, scraping the bottom for any stuck-on pieces. 

Add the neck back to the pot, add the Cajun seasoning, then just cover with water. 

Bring to a boil, lower to a simmer. Cover and simmer for 4-6 hours, or until very tender. 

Meanwhile, make a dark roux by melting the butter in a skillet over medium low heat. 

Add the flour and stir it into the butter to form a paste. 

Cook, stirring often, for about 30 minutes, or until your paste has become dark brown. 

Add 1 cup of cold water and whisk to thicken it. Set aside.

Uncover and remove the roast from the pot. 

As the roast is cooling, add the roux and the Worcestershire sauce to the liquid in the pot. 

Shred the neck meat, discarding any bones (if there were any) and add the meat back to the gravy. 

Simmer over medium heat until very thick, 20-30 minutes. Taste for seasoning; add salt, pepper, or Cajun seasoning if needed. 

To serve, spoon over rice, add hot sauce and shower with chopped parsley. Serve with coleslaw for acid and textural contrast. Enjoy!