We prefer cooking ribs of roe deer or young boar, but we cooked elk, and venison, and ribs of the tour and young lamb - it turns out very tasty.
Depending on the size, chop the ribs into 2 or 3 pieces of 5-7 centimeters long, sprinkle them with black pepper, salt, thyme, add rosemary sprigs, bay leaf and leave for an hour and a half. Еxpect this 6-8 pieces per person. For an adult and dry meat, for example, елк, we add a few drops of red wine.
- Finely chop the onion (one onion for three servings of meat) and lightly fry it in light vegetable oil.
- Remove the skin from a tomato (one large tomato for three servings of meat) and chop them finely. In the off-season, we use canned tomatoes.
- We tear hands or cut (when we are lazy) a bunch of cilantro. Heat the vegetable oil (colza or light olive oil) in a cast-iron pan and fry the ribs over high heat, stirring before they are browned.
- Add onions and tomatoes, lower the heat and simmer the ribs under the lid, stirring occasionally. Add cilantro 5 minutes before readiness, which is determined by the delicious smell, although you can try.
- Usually, the lamb ribs are ready in 20 minutes, the young boar or roe deer are ready in 40, the moose must be stewed for an hour and a half. Willingness is determined by smell or by type – the finished meat starts to separate slightly from the bones.
If you are too lazy to mix the ribs, you can put them in a pan with the sauce (add the cilantro right away) in the oven with a temperature of 160 degrees for 30 minutes, for elk – 60.
Red burgundy and chateau-neuf-du-pape go perfectly well with ribs.
