By Hank Shaw
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:
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