
Flanken cut beef ribs with chipotle mezcal glaze
These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
Venison is the magical meat gift that seems to just keep on giving. After participating in my first hunt, I ended up with a freezer full of self-harvested meat (which incidentally is a great feeling) and thus a challenge on how to use it in a variety of dishes. Sure, a harvest yields a few prized whole muscles like tenderloin and backstrap, but predominantly you end up with a heck of a lot of ground meat. The very first dish I made with that meat, even before cooking the loins, was this venison bolognese. It was exactly the comfort food I craved after a weekend out in the field.
Even if you don’t harvest it yourself, Venison is a great protein to introduce to your regular diet because it’s so lean. You should always try and order your beef steaks as marbled as you possibly can, and just balance with other leaner red meat meals like this (or bison) – that’s how you can have a sustainable carnivores diet, IMHO! Anyway, not to get all preachy on you, but the point is, not only is this recipe delicious, it’s actually quite good for you in terms of being low-fat and having a couple of veggies thrown in, too.
Because it’s so lean, Venison doesn’t really suit things like burger patties, but a slow braise in a rich tomato sauce keeps it moist – as long as you keep it saucy enough when reducing it. In fact, the only “tough” part about this whole recipe, is choosing which type of pasta you’re going to serve it with! For the record, I love classic spaghetti, but twisted and hollow noodles designed to capture chunky sauces are really perfect for this one.
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These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
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