Venison Ribs

The next section in the Dutch oven cookbook has several ways to cook venison. Unfortunately, that's not something that is easily found in our local grocery stores. However, the subject came up during our Thanksgiving visit to Virginia, and our brother-in-law graciously offered to share some venison from his freezer. He doesn't hunt, but he has several friends who do, and this year he was the recipient of four deer! We decided that with several cuts of venison in our freezer, we would skip the next couple of soup recipes, and jump ahead to the venison section. (Going out of order just about put me into shock!)

The first order of business was to make a marinade, using lemons, carrots, onions and celery, and then to let it sit in the refrigerator overnight.

Dump everything in the Dutch oven, add some red wine vinegar and beef broth, and cook on the stove for a couple of hours. Remove the ribs and thicken the "gravy" with flour, then serve.

You'll notice that I'm not giving you the recipe here. That's because there was way too much vinegar! We'll be doing it again, adding some bacon to the ribs, and we'll adjust the vinegar/broth ratio. Maybe once it's more palatable, I'll share the recipe. 

I did add some baking soda to my leftovers, and that helped. We're not going to throw good food away, but we will try to fix it!!

We added a bunch of stuff - including tomato sauce and leftover lingonberry sauce - and it turned into a decently palatable soup.