Thread: Getting back to living off the land.....

Thought I'd do some venison spare ribs (from the fatty buck in the pics above...) for tea. Cooked in the crockpot all day, seasoned with salt, pepper, garam masala, cardamom, cloves and garlic. When cooked, I'll glaze them with a 50/50 mix of soy and sweet chilli sauce and give them 15 mins under the grill to glaze. I haven't tried this on venison before, but it works really well for goat spare ribs

Looks pretty good. I like fat venison.