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Healthy Recipes using Cured Venison Short Ribs

Cured Venison Short Ribs with Quinoa Salad

A wholesome dish featuring tender cured venison short ribs served over a refreshing quinoa salad with seasonal vegetables.

Ingredients
  • 2 lbs cured venison short ribs
  • 1 cup quinoa
  • 2 cups water
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • Salt and pepper to taste
Instructions
  1. Cook quinoa in water according to package instructions, then let it cool.
  2. In a bowl, mix cherry tomatoes, cucumber, bell pepper, parsley, olive oil, lemon juice, salt, and pepper.
  3. Sear the cured venison short ribs in a hot skillet until browned, then serve over the quinoa salad.

Braised Cured Venison Short Ribs with Root Vegetables

Slow-braised cured venison short ribs paired with a medley of root vegetables for a hearty and nutritious meal.

Ingredients
  • 2 lbs cured venison short ribs
  • 2 carrots, chopped
  • 2 parsnips, chopped
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 tbsp thyme
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 300°F (150°C).
  2. In a large Dutch oven, brown the short ribs on all sides, then remove and set aside.
  3. Sauté onion and garlic until fragrant, add carrots and parsnips, then return the ribs to the pot, add broth and thyme, cover, and braise for 3 hours.

Cured Venison Short Ribs Tacos with Avocado Salsa

Delicious tacos filled with shredded cured venison short ribs and topped with a zesty avocado salsa for a healthy twist.

Ingredients
  • 2 lbs cured venison short ribs
  • 8 corn tortillas
  • 1 avocado, diced
  • 1/2 red onion, diced
  • 1 lime, juiced
  • 1/4 cup cilantro, chopped
  • Salt to taste
Instructions
  1. Slow-cook the cured venison short ribs until tender, then shred the meat.
  2. In a bowl, combine avocado, red onion, lime juice, cilantro, and salt to make the salsa.
  3. Warm the tortillas, fill them with shredded ribs, and top with avocado salsa.

Grilled Cured Venison Short Ribs with Chimichurri

Grilled cured venison short ribs served with a vibrant chimichurri sauce for a flavorful and healthy dish.

Ingredients
  • 2 lbs cured venison short ribs
  • 1 cup fresh parsley
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 cloves garlic
  • 1 tsp red pepper flakes
  • Salt and pepper to taste
Instructions
  1. Preheat grill to medium-high heat.
  2. Blend parsley, olive oil, vinegar, garlic, red pepper flakes, salt, and pepper to make chimichurri.
  3. Grill the short ribs for about 15-20 minutes, basting with chimichurri, then serve with extra sauce on the side.

Cured Venison Short Ribs with Sweet Potato Mash

A comforting dish featuring cured venison short ribs served alongside creamy sweet potato mash for a nutritious meal.

Ingredients
  • 2 lbs cured venison short ribs
  • 2 large sweet potatoes, peeled and cubed
  • 1/4 cup Greek yogurt
  • 1 tbsp butter
  • Salt and pepper to taste
Instructions
  1. Boil sweet potatoes until tender, then drain and mash with Greek yogurt, butter, salt, and pepper.
  2. Slow-cook the cured venison short ribs until tender.
  3. Serve the ribs over the sweet potato mash for a hearty meal.

Cured Venison Short Ribs with Brussels Sprouts

A nutritious dish featuring cured venison short ribs paired with roasted Brussels sprouts for a healthy balance.

Ingredients
  • 2 lbs cured venison short ribs
  • 1 lb Brussels sprouts, halved
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tbsp balsamic vinegar
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss Brussels sprouts with olive oil, salt, and pepper, then roast for 20-25 minutes.
  3. Slow-cook the cured venison short ribs until tender and serve alongside the roasted Brussels sprouts drizzled with balsamic vinegar.

Cured Venison Short Ribs with Cauliflower Rice

A low-carb dish featuring tender cured venison short ribs served over cauliflower rice for a healthy alternative.

Ingredients
  • 2 lbs cured venison short ribs
  • 1 head cauliflower, grated
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • Salt and pepper to taste
Instructions
  1. Sauté grated cauliflower with olive oil and garlic until tender, season with salt and pepper.
  2. Slow-cook the cured venison short ribs until they are fall-off-the-bone tender.
  3. Serve the ribs over the cauliflower rice for a nutritious meal.

Cured Venison Short Ribs with Beet Salad

A vibrant dish featuring cured venison short ribs served with a fresh beet salad for a colorful and healthy meal.

Ingredients
  • 2 lbs cured venison short ribs
  • 2 cups mixed greens
  • 1 cup cooked beets, sliced
  • 1/4 cup feta cheese
  • 2 tbsp balsamic vinaigrette
  • Salt and pepper to taste
Instructions
  1. Slow-cook the cured venison short ribs until tender.
  2. In a bowl, combine mixed greens, beets, feta cheese, balsamic vinaigrette, salt, and pepper.
  3. Serve the ribs alongside the beet salad for a nutritious and colorful dish.

Cured Venison Short Ribs with Mushroom Risotto

A creamy risotto made with mushrooms and served with tender cured venison short ribs for a luxurious yet healthy meal.

Ingredients
  • 2 lbs cured venison short ribs
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup mushrooms, sliced
  • 1 onion, diced
  • 1/2 cup Parmesan cheese
  • Salt and pepper to taste
Instructions
  1. Sauté onion and mushrooms until soft, then add Arborio rice and stir for 2 minutes.
  2. Gradually add vegetable broth, stirring continuously until the rice is creamy and cooked through.
  3. Slow-cook the cured venison short ribs until tender and serve over the mushroom risotto.

Cured Venison Short Ribs with Spicy Kimchi

A fusion dish featuring cured venison short ribs served with spicy kimchi for a healthy and flavorful kick.

Ingredients
  • 2 lbs cured venison short ribs
  • 1 cup kimchi
  • 1 tbsp sesame oil
  • 2 green onions, sliced
  • Salt and pepper to taste
Instructions
  1. Slow-cook the cured venison short ribs until tender.
  2. In a pan, heat sesame oil and sauté kimchi until warmed through.
  3. Serve the ribs topped with sautéed kimchi and garnished with green onions.