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I read this recipe in the doctor's office waiting room in one of the hunting publications. I can't remember which one. Memorized it and remodeled a bit. Where ever it came from it's a keeper. Lots of ingredients and steps but well worth the effort.
3 Cups of Grape juice (reduced to 1 cup) or 1 cup of frozen grape juice concentrate.
3 pounds of Ribs (elk, moose or beef) or 2 pounds of Roast of these same species
Salt and Pepper to taste
4-5 slices of Bacon, diced
1/4 cup Olive Oil
2 stalks Celery, diced
2 large Carrots, diced
2 large onions, diced
1 pound mushrooms, sliced
4 ounces of Tomato Paste
2 Cups Red Wine
1/2 cup Balsamic Vinegar
1 tablespoon dried Chopped Rosemary
1 Tablespoon Ground Sage
1 quart Beef Stock
If using Grape juice start reducing 3 cups by simmering in a small pan until it's reduced to 1 cup. Or cheat like me and use a cup of frozen Grape Juice concentrate. This can be reducing as you prepare other steps.
Preheat oven to 350 degrees
Using a large dutch oven on the stove top, fry the diced bacon until crispy bacon bits. Remove and reserve.
Salt and pepper ribs or 1 1/2" cubes of roast.
Brown ribs or roast in the dutch oven's bacon grease, adding Olive Oil if needed depending on how fat the bacon was.
Once ribs are browned on all sides except the membrane side or cubes are browned on all sides remove from pan and reserve.
Add a bit of olive oil to the dutch oven if needed. Saute the mixed vegetables and mushrooms for about 10 minutes in the pan.
After the 10 minutes add the 4 ounces of tomato paste to the Dutch oven veggies and stir in. Add the 2 cups of wine to the veggies in dutch oven and bring to a boil. reduce heat and let it simmer for 10-15 minutes until the wine is reduced by half. Occasionally scrape the bottom of the pan to loosen any stuck bits of bacon or meat.
Once the wine is reduced, add the Balsamic vinegar and the reduced grape juice or concentrate.
Add the Rosemary and Sage. Stir gently to combine all flavors.
Lay the ribs or roast cubes gently on the veggies.
Sprinkle the bacon bits over the top.
Add enough Beef stock to completely cover the ribs or cubes. Be generous or it will tend to dry out.
Place, uncovered, in a 350 degree oven for 2-3 hours. Check carefully after about an hour and 45 minutes to judge tenderness of ribs or roast chunks.
When meat is tender remove and serve over rice, noodles, dumplings etc. Veggies will be almost gravy like. Meat will be very tender. Flavor will be a bit sweet and yet tart. Awesome dish. My wife says it's my best effort so far. I'm still partial to Tasunkawitko's Carbonade Flamande.
____________________ “Those that beat their rifles into plow shares will plow for those who didn’t”. Jefferson
Light hunting rifles; Gravity is permanent, recoil is temporary.Your Choice