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Elk Short Ribs with Red Wine Braise

ElkShortRibs

The first dreary Saturday of fall called for a trip to Fossil Farms – conveniently located about 30 minutes out of our residence in Hoboken in New Jersey.  This store is packed with exotic and game meats that I have always wanted to try from Yak, Wild Board, Emu and a personal favorite Elk.  One of the features that I love about Elk is that it has minimal fat and rich flavor.  Cooking Elk Meat at a delicate medium rare or slow cooked braise with bone in cuts is the optimal way to enjoy this rich protein.  For this recipe, I ended up taking advantage of a slow cooking method with an flavor enhancing red wine braise.  Enjoy!!

 

From our kitchen to yours, Bennett

Ingredients

4 pounds of Elk Short Ribs
2 large carrots, chopped
2 celery ribs, chopped
1 cup of crimini mushrooms, chopped
1 cup red wine (we used Le Macchiole)
1 cup beef, turkey, or chicken stock
1 can (28 ounces) crushed tomatoes
1 large yellow onion, chopped
4 garlic cloves, chopped
1 tablespoon extra virgin olive oil
3 slices of bacon, chopped
2 bay leaves
2 tablespoons fresh thyme
1 generous tablespoon per short rib of Wild Eats Juniper Berry Rub
Sea salt and pepper to taste

Directions

Thaw out your Elk Short Ribs and generously dose them with the juniper berry spice rub (Note: this includes sea salt so additional salt is not necessary)
In a large 5 quart Dutch oven, add your chopped onions and garlic and sauté with olive oil until soft
Add your carrots and celery and sauté for another 6-8 minutes
Place the vegetable mixture in your slow cooker (set your slow cooker to low for 6-8 hours) and insert chopped bacon into your pan
Add the bacon to the slow cooker and sear each side of your short ribs for 1-2 minutes
Place short ribs into the slow cooker
Add stock, wine, tomatoes, mushrooms, and spices ensuring that the liquid mixture barely covers the short ribs
Allow the slow cooker to work its magic for at least 6 hours where you will see that the meat is ready to fall off the bones

Total Time: 6-8 hours
Total Cooking Time: 15 minutes

Serves 4

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