Asian Infused Venison Ribs

• Alpine Deer Wild Venison French Ribs

Master Stock:

• 250 ml light soy sauce   

• 3 Star anise  

• 1 fresh large red chili, seeds removed, sliced  

• 2 tbsp toasted coriander seeds 

• 1 tsp toasted Schewan pepper  

• 100 grams brown sugar 

• 2 tbsp crushed fresh ginger  

• 2 tbsp crush fresh garlic  

• 1.5 lt beef stock  

• 100 grams dried mushrooms  

• 4 Shallots  

To finish:

• Spring onions

• Toasted sesame seeds

Prepare master stock:

Step 1: Place all master stock ingredients in a medium pot and bring to a boil.

Step 2: Set stock aside to cool and infuse.  

Braise Ribs:

Step 1: Pre heat oven at 150 degrees celsius.

Step 2: Place ribs into oven-proof dish and pour over the master stock.

Step 3: Cover ribs with tin foil.

Step 4: Cook for 4-5 hours.

Step 5: Turn the oven up to 190 degrees celsius until caramelized and crunchy on the outside. Ribs should be dark golden and sticky.

Step 6: Serve with sliced spring onions and toasted sesame seeds