Asian-Infused Wild Venison Ribs

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Our Head Chef Alastair Wilson has prepared a delicious selection for your lockdown enjoyment, Asian-Style Wild Venison Ribs. These flavorsome ribs are incredibly simple to prepare and are sure to melt in your mouth.

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Ingredients

Stock:

  • 250 ml light soy sauce   

  • 3 x star anise  

  • 1 x fresh large red chili, seeds removed, sliced  

  • 2 x tbsp toasted coriander seeds 

  • 1 x tsp toasted Schewan pepper  

  • 100gr brown sugar 

  • 2 x tbsp crushed fresh ginger  

  • 2 x tbsp crush fresh garlic  

  • 1.5L beef stock  

  • 100gr dried mushrooms  

  • 4 shallots  

Topping:

  • Spring onions  

  • Toasted sesame seeds 

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Method

Helpful hint: Venison ribs are very lean on fat therefore we advise keeping silver skin on to maintain moisture. Venison will also require a slightly longer cook time due to the firm protein fibers. This recipe can also be made with beef ribs. If you utilise beef, the fat content is typically higher, therefore we advise trimming some of the fat during your prep.

Step 1: Place all ingredients (excluding the ribs) in a medium pot and bring to a boil. Set aside to cool while ingredients infuse together.  Allowing to infuse overnight is best otherwise, allow cooling until ingredients reach room temperature.

Step 2: Preheat the oven to 150 degrees.

Step 3: Place ribs into an oven-proof dish and pour over the master stock.

Step 4: Cover ribs with tin foil. Cook for 4-5 hours.

Step 5: Once the ribs are cooked to your liking, turn the oven up to 190 degrees to caramelize. Once complete, the ribs should fall away from the bone and should appear dark golden and sticky. 

Step 6: Serve with sliced spring onions and toasted sesame seeds  

Take it one step further

These asain-infused venison ribs beautifully accompany sticky short-grain rice, chili-ginger dressing and crispy shallot and cucumber salad

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