1 1/2 tablespoons vegetable oil
2 pounds venison ribs, cut into 2 inch lengths
1 large onion, sliced
1/4 cup chopped celery
1 teaspoon chopped garlic
1 cup tomato sauce
2 tablespoons lime juice
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons flour
1/4 cup water


1. Heat oil in large heavy dutch oven over medium heat. Brown meat slowly on all sides, about 10 minutes total.
2. Add onion, celery and garlic; cook until garlic is fragrant, about 1 minute. Add tomato sauce, lime juice, Worcestershire, chili powder and salt. Cover and simmer until meat is fork tender, about 1 1/2 hours.
3. Transfer meat to a warm serving platter. In a small bowl, mix flour and water; add to simmering juices in pot, stirring constantly until mixture thickens. Pour sauce over ribs and serve.

Ask your butcher to saw the venison ribs into 2 inch pieces for you. This recipe could also be made with beef short ribs.

Braised Venison Ribs
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