Braised Elk Short Ribs

by Pamela Horne

Yield: 2-3 portions

Prep Time: 10 minutes

Cook Time: 3+ Hours

Ingredients:

Salt and Pepper – 1 tsp

Elk Short Ribs – 1.5 to 2lbs

Red Wine – 2 cups

Brown Sugar – 1 tbsp

Bay leaf – 2 

Whole peppercorn – 1 tsp

Garlic Cloves - 3 cloves. (smashed)

Rosemary – 1 string (if fresh), 1 tsp (if dry)

Star anise – 1 no (optional)

Cornstarch- 1 tbsp

Procedure-:

  • Turn Oven on.  Preheat for 375-degree F.
  • In a large metal pan/casserole dish place thawed elk ribs. Dust with salt and pepper.
  • Combine all remaining ingredients except flour in a bowl and mix well. Pour it over ribs. 
    • If ribs aren’t fully covered, add water until elk ribs are fully submerged
  • Tightly cover the pan with tin foil  to prevent any steam from escaping
  • Cook in oven for 3 hours. Once done pull it out and rest for 10 mins.
  • Remove ribs from the pan, and strain the liquid into a pot.  Let it reduce by half.
  • Make cornstarch slurry by adding tbsp. of cold water to cornstarch. Add it to the liquid in pot to thicken sauce

Chef Notes: Game meat is traditionally a very tough meat that takes a while to become tender.  However it is packed with flavour so the wait is definitely worth it. 



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