Skip to main content Skip to main content
Advertisement

Wild Game Recipe: Italian Short Ribs

Wild Game Recipe: Italian Short Ribs

This is an adaptation of a wonderful Italian short ribs recipe in a wonderful book, Paul Bertolli's Cooking by Hand, which would be one of my "desert island" cookbooks.

Make this wild game dish with ribs cut from a large animal, certainly elk and moose, but also the exotic red deer, nilgai, and oryx. You might be able to get away with this with a great big deer, but it would have to be a lunker.

You will want the ribs cut somewhere between four and six inches long, and either in a block of ribs or as individual ribs. Trim any excess fat off the cap of the ribs, but you do want a little fat remaining. Serves 4 and can be scaled up.

Serves:

Read The Full Story On Petersen's Hunting

Recommended Articles

Advertisement

Get the Newsletter. Get it all.

Subscribe today and get the latest reviews, tips, recipes and more.

Sign Me Up