2 to 3 lbs. deer, antelope, elk or moose ribs
1/4 cup peanut oil or vegetable oil
1/4 cup rice wine vinegar
1/3 cup plus 1 scant T. soy sauce
11/2 cups dry sherry
6 T. plum sauce or 3 T. plum jelly
2 T. hoisin sauce
3 T. minced fresh gingerroot
4 cloves garlic, minced
In medium saucepan, combine oil, vinegar, soy sauce, sherry, plum sauce, hoisin sauce, gingerroot and garlic. Cook over medium heat, stirring constantly, until hot. Cool to room temperature. Place ribs in 13 x 9-inch glass baking pan or oven cooking bag. Pour cooled marinade over ribs. Cover pan with plastic wrap or seal bag. Marinate ribs for 1 to 2 hours, turning several times. Preheat grill. Cook ribs for 10 to 15 minutes, turning once. Serve with remaining sauce.
Vince Stracke
TyTy, Georgia
From—Completing the Hunt: Cooking Game with NAHC Members