Texas Parks & Wildlife Magazine   


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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
  • 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.


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