5 lbs. ribs, cut to serving size (preferably short ribs), trimmed
3 T. bacon drippings
2 large yellow onions, chopped
2 (141/2-oz.) cans diced tomatoes
1 large yellow, red or orange bell pepper, chopped
1 cup chopped carrots
1 cup chopped celery
3 T. Worcestershire sauce
2 T. prepared horseradish (the hotter, the better)
11/2 cups red wine
1 tsp. Spice Hunter orange/ginger/pepper blend 
2 tsp. Luhr Jensen Smokehouse venison seasoning 
1 T. sugar
1/2 tsp. freshly ground black pepper
Salt to taste

Melt bacon drippings in deep cast-iron frying pan. Brown ribs with onions. Add tomatoes, bell pepper, carrots, celery, Worcestershire sauce, horseradish, red wine, Spice Hunter blend, venison seasoning, sugar, black pepper and salt. Mix well. Cover and simmer on low for 2 hours or until meat is tender and vegetables have cooked down. Uncover and reduce sauce until thick. Serve with steamed wild rice and baked squash.

John Beiler
Juneau, Alaska 

 
From—Prizes of Autumn: Members’ Wild Game Recipes