Idaho Elk Ribs

  • 1 section of 4 ribs
  • 1 tablespoon sweet butter
  • 1 teaspoon bacon fat
  • 2 tablespoons brown sugar
  • 1/3 cup vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons lemon salt
  • 1 1/2 teaspoons onion salt
  • 1/4 teaspoon pepper
  • pinch of cayenne
  • dash of Tobasco
  • 1/4 cup chutney

Brown ribs in butter and bacon fat with brown sugar in a skillet over medium heat. Blend vinegar, Worcestshire, lemon juice, onion salt, pepper, cayenne, and Tabasco, and pour over ribs. Cover skillet and simmer slowly for 1 ¼ hours. About 5 minutes before serving, stir in the chutney. Serves 4.

Excerpt from:

The Everything Wild Game Cookbook

The Hunter's Game Cookbook

Author: Jacqueline E. Knight

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