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Oh-So-Spicy Venison Ribs

Courtesy of chef Tim Love • Lonesome Dove Austin

Ingredients:

  • 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
  • Instructions:

    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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