Oh-So-Spicy Venison Ribs
Courtesy of chef Tim Love • Lonesome Dove Austin
1 rack of venison ribs, at least 3 inches long, at least eight bones on the rack
2 carrots, roughly chopped
1 jalapeño, split
½ celery stalk, roughly chopped
2 white onions, roughly chopped
½ tsp dried thyme
1 tsp whole black peppercorns
1 bay leaf
½ tsp ground cinnamon
6 cloves garlic
2 Tbsp red chile powder
½ tsp dried sage
1. Place all ingredients in a roasting pan and cover with water.
2. Cover the pan with plastic wrap and then aluminum foil.
3. Place in a 250-degree preheated oven for eight hours.
4. After eight hours, remove from roasting pan and place in fridge to cool for at least two hours.
5. Once ribs have cooled, strain juice and reserve for future use.
6. Slice cooled rack into individual ribs and serve.
A GUIDE TO WHITE-TAILED DEER
(Almost) Everything Whitetail
In the Wild: Focus On the Eyes
In The Wild: Leave Fawns Alone
In the Wild: What the Rut?!
Before the Hunt: The Epicenter of Deer Research
Before the Hunt: Stay Safe in Deer Camp
Before the Hunt: Learn Before You Leave
Before the Hunt: The Ten Commandments of Firearm Safety
The Hunt: Becoming a Deer Hunter
The Hunt: Public Hunting
The Hunt: Become a Legend
The Harvest: A Life-like Vision
The Harvest: Wall-to-Wall Antlers
The Harvest: Ancient Rock Stars?
The Harvest: Hunters for the Hungry
The Feast: Venison Backstrap Stuffed with Pecan and Cranberry
The Feast: How to Butterfly and Truss a Loin
The Feast: Venison Loin
The Feast: Venison Sourdough Toast
The Feast: Cooking Tips from Tim Love
The Stories: A Fever for Fiction
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