Venison Short Ribs
Savory venison short ribs glazed with a tangy, spicy sauce, perfect for hearty dinners or special gatherings, combining rich flavors with rustic appeal.
Ingredients
Instructions
- Soak venison in salt water overnight.
- Wash ribs and boil about 30 minutes in a pressure cooker at 10 pounds pressure. Remove the ribs from the cooker.
- Mix the remaining ingredients and pour this sauce over the ribs.
- Bake at 375°F for 1 hour.
Tips & Substitutions
For tender results, ensure the venison short ribs are soaked in salt water overnight to enhance flavor and tenderness. If you don't have bacon drippings, you can substitute with olive oil or butter for a different flavor profile. Adjust the spice levels to your liking, and consider adding a splash of Worcestershire sauce for added depth. This dish can also be made in a slow cooker for convenience.
Serving Suggestions
Serve these flavorful venison short ribs with a side of creamy mashed potatoes or a fresh green salad to balance the richness. They pair beautifully with Aunt Nannie'S Squash Loaf for a comforting meal. Consider adding pickled vegetables for a tangy contrast, or serve alongside roasted vegetables for a complete dinner experience.
Storage & Reheating
Leftover venison short ribs should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the ribs in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 20-30 minutes, or until heated through. You can also reheat them in the microwave, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Venison Short Ribs contains roughly 232 calories, with 9g protein, 40g carbohydrates, and 7g fat. It is an excellent source of vitamin A (43% of the Daily Value), dietary fiber (32% of the Daily Value), and iron (31% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1924mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of venison?
Yes, you can substitute beef short ribs if venison is unavailable. The cooking time may vary slightly, but the flavors will remain delicious. Just ensure the meat is tender and well-cooked. For an alternative twist, you might try using pork ribs for a different flavor profile.
What should I do if I can't find chili powder?
If chili powder is unavailable, you can create a substitute by mixing paprika, cumin, and a pinch of cayenne pepper to taste. This combination will give a similar heat and flavor profile to your dish. Alternatively, you can use taco seasoning as a direct replacement.
How can I enhance the sauce for the ribs?
To enhance the sauce, consider adding a tablespoon of brown sugar for sweetness or a splash of soy sauce for umami depth. You can also incorporate freshly chopped herbs like parsley or thyme for added freshness, making the dish even more aromatic and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).