Home/Salted Venison Short Ribs/Recipes
Back to Home

Healthy Recipes using Salted Venison Short Ribs

Herb-Crusted Salted Venison Short Ribs with Quinoa Salad

Tender venison short ribs coated in a fragrant herb crust, served alongside a refreshing quinoa salad packed with vegetables.

Ingredients
  • 2 lbs salted venison short ribs
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 300°F (150°C). Season the venison short ribs with salt and pepper, then sear in a hot skillet until browned on all sides.
  2. Transfer the ribs to a baking dish, cover with foil, and bake for 2.5 hours until tender.
  3. Meanwhile, cook quinoa in vegetable broth according to package instructions. Once cooked, fluff with a fork and mix in tomatoes, cucumber, parsley, olive oil, and balsamic vinegar. Serve ribs over the quinoa salad.

Spicy Venison Short Ribs Tacos with Avocado Salsa

Flavorful venison short ribs slow-cooked with spices, served in corn tortillas topped with a zesty avocado salsa.

Ingredients
  • 2 lbs salted venison short ribs
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 8 corn tortillas
  • 1 avocado, diced
  • 1/2 red onion, finely chopped
  • 1 lime, juiced
  • Salt to taste
Instructions
  1. Rub the venison short ribs with chili powder, cumin, smoked paprika, and salt. Place in a slow cooker with a splash of water and cook on low for 8 hours.
  2. In a bowl, combine avocado, red onion, lime juice, and salt to make the salsa.
  3. Once the ribs are tender, shred the meat and serve in warm corn tortillas topped with avocado salsa.

Grilled Venison Short Ribs with Chimichurri Sauce

Succulent venison short ribs grilled to perfection, drizzled with a vibrant chimichurri sauce for a burst of flavor.

Ingredients
  • 2 lbs salted venison short ribs
  • 1/2 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 3 cloves garlic
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp red pepper flakes
  • Salt to taste
Instructions
  1. Preheat the grill to medium-high heat. Season the venison short ribs with salt and grill for about 4-5 minutes on each side until cooked to desired doneness.
  2. In a food processor, blend parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, and salt to create the chimichurri sauce.
  3. Serve the grilled ribs hot, drizzled with chimichurri sauce.

Braised Venison Short Ribs with Root Vegetables

Richly flavored braised venison short ribs cooked with a medley of root vegetables for a hearty and healthy meal.

Ingredients
  • 2 lbs salted venison short ribs
  • 2 carrots, chopped
  • 2 parsnips, chopped
  • 1 onion, diced
  • 2 cups beef broth
  • 1 cup red wine
  • 2 sprigs fresh thyme
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 325°F (160°C). In a large Dutch oven, sear the venison short ribs until browned on all sides.
  2. Add carrots, parsnips, onion, beef broth, red wine, thyme, salt, and pepper. Bring to a simmer.
  3. Cover and braise in the oven for 2.5 hours until the meat is tender. Serve with the vegetables.

Salted Venison Short Ribs with Sweet Potato Mash

Savory venison short ribs paired with creamy sweet potato mash for a nutritious and satisfying dish.

Ingredients
  • 2 lbs salted venison short ribs
  • 4 sweet potatoes, peeled and cubed
  • 1/4 cup Greek yogurt
  • 2 tbsp butter
  • Salt and pepper to taste
  • 1 tbsp olive oil
Instructions
  1. Preheat the oven to 300°F (150°C). Season the short ribs with salt and pepper, sear in a skillet, then transfer to a baking dish and bake for 2.5 hours.
  2. Boil sweet potatoes until tender, then drain and mash with Greek yogurt, butter, salt, and pepper.
  3. Serve the ribs over a generous scoop of sweet potato mash.

Venison Short Ribs with Cauliflower Rice

Delicious venison short ribs served over a bed of light and fluffy cauliflower rice, perfect for a low-carb meal.

Ingredients
  • 2 lbs salted venison short ribs
  • 1 head cauliflower, grated into rice
  • 2 tbsp coconut oil
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 300°F (150°C). Season the short ribs with salt and pepper, sear, and bake for 2.5 hours.
  2. In a skillet, heat coconut oil and sauté grated cauliflower with garlic powder, salt, and pepper until tender.
  3. Serve the venison short ribs over cauliflower rice.

Asian-Inspired Venison Short Ribs with Bok Choy

Tender venison short ribs marinated in an Asian glaze, served with sautéed bok choy for a flavorful dish.

Ingredients
  • 2 lbs salted venison short ribs
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 2 bok choy, halved
  • 1 tbsp sesame oil
Instructions
  1. Mix soy sauce, honey, rice vinegar, and garlic to create a marinade. Marinate the short ribs for at least 2 hours.
  2. Preheat the oven to 300°F (150°C) and bake the marinated ribs for 2.5 hours.
  3. In a skillet, heat sesame oil and sauté bok choy until wilted. Serve ribs with bok choy on the side.

Salted Venison Short Ribs with Mushroom Risotto

Creamy mushroom risotto paired with tender salted venison short ribs for an elegant and nutritious meal.

Ingredients
  • 2 lbs salted venison short ribs
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup mushrooms, sliced
  • 1/2 cup Parmesan cheese
  • 1 onion, diced
  • 2 tbsp olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 300°F (150°C). Season the short ribs with salt and pepper, sear, and bake for 2.5 hours.
  2. In a saucepan, heat olive oil and sauté onion and mushrooms until soft. Add Arborio rice and cook for 1 minute. Gradually add broth, stirring until absorbed.
  3. Once risotto is creamy, stir in Parmesan cheese. Serve with venison short ribs on top.

Salted Venison Short Ribs with Roasted Brussels Sprouts

Savory venison short ribs served alongside crispy roasted Brussels sprouts for a nutritious and balanced meal.

Ingredients
  • 2 lbs salted venison short ribs
  • 1 lb Brussels sprouts, halved
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tbsp balsamic vinegar
Instructions
  1. Preheat the oven to 300°F (150°C). Season the short ribs with salt and pepper, sear, and bake for 2.5 hours.
  2. Toss Brussels sprouts with olive oil, salt, and pepper, then roast in the oven for 20-25 minutes until crispy.
  3. Drizzle roasted Brussels sprouts with balsamic vinegar and serve with the venison short ribs.

Salted Venison Short Ribs with Mediterranean Couscous

Flavorful venison short ribs paired with Mediterranean-style couscous, featuring olives and feta for a delicious twist.

Ingredients
  • 2 lbs salted venison short ribs
  • 1 cup couscous
  • 1 1/4 cups vegetable broth
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup cherry tomatoes, halved
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 300°F (150°C). Season the short ribs with salt and pepper, sear, and bake for 2.5 hours.
  2. Prepare couscous by bringing vegetable broth to a boil, then adding couscous and letting it sit covered for 5 minutes. Fluff with a fork and mix in olives, feta, and tomatoes.
  3. Serve the venison short ribs over the Mediterranean couscous.