SLOW COOKER CANTONESE STYLE VENISON RIBS

Photo by Chef Larry White

Whitetail deer ribs don't have a ton going for them in the size department. And that's exactly why I think the "Chinese take-out" style spare-rib preparation is the perfect way to cook them. They are first slow cooked in a crockpot for a couple of hours until they are just fork tender and then finished off with over moderately high heat to get a nice char on them. You're left with sticky, sweet, tender and charred morels of meat that are perfect served along side your favorite rice.

Cooks Note: Large disposable aluminum pans work great for this recipe if you don't have a baking dish big enough to fit the ribs.

INGREDIENTS

• 3 to 3.5 pounds of venison ribs (cut in portions to fit into your crockpot)

• venison stock, veal stock or beef stock as needed

• high smoke point oil as needed

Marinade & Glaze

• 1/2 cup soy sauce

• 1/4 cup oyster sauce

• 1.4 cup hoisin sauce

• 1/2 cup honey

• 1/4 cup gin (optional)

• 1 teaspoon five-spice powder

• 1 teaspoon minced ginger

• 1/2 teaspoon white pepper

• 1 teaspoon kosher salt

Optional Garnishes

• Scallions

• Sesame Seeds

• Fried Garlic & Fried Shallots

• Cilantro

DIRECTIONS

1. Place all of the ingredients for the marinade & glaze into a bowl. Stir thoroughly to combine. Divide the mixture in half. One half will be used for the marinade and the other for glazing the ribs after braising.

2. Place the deer ribs into a large baking dish. Coat the ribs all over with the marinade. Cover and let marinate in the refrigerator for at least 4 hours and up to 12 hours.

3. Pre-heat your slow cooker over low heat.

4. Place the ribs into your slow cooker.

5. Pour just enough stock into the baking pan until the ribs are about halfway covered. Cover the crockpot with a lid and cook over the low setting until they are tender. This will take anywhere from 8 to 10 hours. Flipping the ribs halfway through the cooking process will help them cook a little more evenly. They should be tender but not falling apart.

6. Remove the ribs from the slow cooker and let them cool to the touch.

7. Pre-heat your oven to broil or your grill over medium high heat.

8. Place the ribs on a baking sheet. Brush the ribs with a light coating of high smoke point cooking oil. Cook the ribs until they start forming a brown crust on both sides. Brush the ribs with the glaze on both sides and continue to cook until they are nicely charred. Slices the ribs into individual pieces and serve.