Braised elk ribs with creamy polenta
These ribs are fall-off-the-bone tender. They are also delicious served with mashed potatoes or risotto.
5 lbs (2.5kg) elk ribs
salt and freshly ground pepper
2 cups chicken broth
2 cups red wine
1/2 cup maple syrup
2 tablespoons grainy mustard
3 tablespoons butter
1 quarts (1 litre) chicken broth
1 cup yellow cornmeal (polenta)
1 teaspoon salt
1 cup finely grated fresh parmesan cheese
Cut each length of rib into 3 sections. Cook ribs on preheated, greased barbecue or grill pan over medium-high heat for 3 to 5 minutes each side or until browned. Combine remaining ingredients in large pot; add ribs; bring to a boil, then reduce heat to low. Simmer, covered, for about 3 to 3 1/2 hours or until meat is almost falling off the bones. Serve with polenta and drizzle with sauce.
To make the creamy polenta, bring butter and broth to boil in a large saucepan. Reduce heat to low. Slowly add cornmeal in a slow steady stream. Stir over low heat for about 10 minutes or until thickened. Stir in salt and cheese. Serves 6.
Recipes featured on food show Simple, Fresh, Delicious with Lovoni Walker.
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