Title: Venison Ribs & Sauce
Categories: Game Sauce Meat American
Yield: 1 Servings
| INGREDIENTS |
| 5 | lb | Venison Ribs |
Brine Made From 1 Part Vinegar To 3 Parts Water 2 Tbls Salt 1 Large Onion,
Sliced Melted Margarine 2 Each Bay Leaves Rib Sauce 1 1/2 Cup Water 1 Cup
Chili Sauce 1/4 Cup Steak Sauce 2 Tbs Lemon Juice 1/2 Tsp Chili Powder (Or
To Taste) 1/2 Tsp Salt Directions: Make enough brine from vinegar and water
to cover the ribs. Add the bay leaves, salt and onions. Marinate for 48
hours in the refrigerator. Drain and pat dry. Place the ribs in a shallow
pan and brush ribs with the melted margarine. Roast for 30 minutes at 450
Degrees F. Baste once again with the margarine and reduce the heat to 350
Degrees F. In a saucepan, combine sauce ingredients and bring to a boil
over medium heat. Pour the sauce over the ribs and bake for 1 1/2 to 2
hours, basting often. From Native Indian Wild Game & Wild Foods Cookbook
Edited By David Hunt