braised venison ribs
Prep time
Cook time
Total time
This holiday venison recipe is a hearty dish with mushrooms, leeks and carrots
Serves: 4
  • 1 8-rib frenched rack of venison (preferably from Silver Fern Farms via Marx Foods)
  • 2 tablespoons all-purpose flour
  • 3 tablespoons olive oil
  • 6 multi-colored carrots (regular carrots are fine), peeled and cut into 1 inch chunks
  • 4 leeks, chopped (mostly white and light green parts only)
  • 1 12-ounce box of button mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 2 cups red wine
  • 2 sprigs fresh rosemary
  • 6-8 sprigs fresh flat-leaf parsley
  • 2 tablespoons balsamic vinegar
  • salt and pepper, to taste
  1. Preheat oven to 325 degrees.
  2. Rinse venison rack well and pat dry with paper towels. Rub thoroughly with about 1-2 tablespoons of olive oil. Season with salt and pepper and set aside.
  3. Heat remaining tablespoon of oil over high heat in a Dutch oven or other ovenproof pot until shimmering. Sprinkle flour onto both sides of the venison rack. Sear meat on both sides until browned, approximately 2-3 minutes per side. Remove from heat and set on a plate to cool slightly.
  4. Add another tablespoon of olive oil to the pot Add carrots, leeks and mushrooms and saute until vegetables are softened, 5-6 minutes. Add garlic and saute another minute. Add broth, tomato paste, red wine, rosemary and parsley and bring to a boil. Continue cooking the sauce over high heat until reduced in half.
  5. Add balsamic vinegar and stir to combine. Nestle venison rack into sauce and place in oven. Cook for 2 to 2.5 hours until the meat falls away easily from the bone. Serve with vegetables and sauce on the side.
Recipe by Grits and Chopsticks at