How To make Maple Barbecued Caribou Ribs
2 c Water
2 c Ketchup or tomato sauce
3 tb White vinegar
2 tb Lemon juice
1/4 c Worcestershire sauce
1/2 c Maple syrup
9 Juniper berries
2 md Onions; diced
1/2 ts Salt
6 lb Caribou ribs
Fresh ground black pepper In large non-metal bowl, combine all the ingredients except the ribs and pepper. Blend well and put in the ribs to marinade overnight. Preheat the oven to 325. Remove the ribs from the marinade, drain and pat dry with paper towels. Sprinkle ribs with pepper. Place in 5 qt. roasting pan in a double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Serve the sauce in a gravy boat on the side.
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Recipe:
1 whole venison hind quarter / ham / roast
1 whole large yellow onion
8 cloves of chopped garlic
1 pack of bacon
1/2 carton beef broth
6 carrots
2 cups red cooking wine
3 scallions (green end)
Lumberjack (Hickory Maple) flavor PSSeasoning
Pair with mashed potatoes and sautéed vegetables (we used squash and cherry tomatoes)
1. Clean and dry venison roast
2. Cover with seasoning on all sides
3. Cook 1/2 pack of bacon, save grease in pan
4. Brown venison roast in pan, set aside
5. Sautee chopped yellow onion and peeled & finely sliced garlic in olive oil until lightly brown, add to pressure cooker
6. Add beef broth and red wine to pressure cooker
7. Add venison roast to pressure cooker, cover with 1/2 pack uncooked bacon (cubed)
8. Cover with peeled and cut carrots
9. Seal and cook for 1hr 20min
10. Remove from pressure cooker and allow to rest ~5-10 min on cutting board
11. Thin slice and enjoy!
Optional - top with chopped scallions
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