Elk (The North American Moose), Ribs-Braised

When Elk/moose is cooked this way, the natural flavour is retained.

ribs of elk

flour (optional)

salt, pepper

water

1. Cut all the ribs into serving portions. Put all the ribs - 2 layers- in a braising pan. Season with salt and pepper, and slice onion over the top.

2. Add a little water or tomato juice and braise slowly in covered pan.

3. Check as they cook, and add more liquid if needed, just enough to steam the ribs. Remember you are braising not roasting- roasted ribs would be tough and unpalatable.

Variations--Use Barbecue Sauce for water.

2. Spread prepared mustard over ribs and use tomatoes or tomato juice in place of water.

3. Add sauerkraut during the last 45 minutes of cooking.

4. Add uncooked, pared potatoes, and carrots to the ribs about 45 minutes before the ribs are done.