Game Recipe: Slow Cooker Balsamic Moose Short Ribs
Wild game can make for a delicious series of meals, but only if it’s harvested and stored correctly to preserve quality and safety. Properly handling the meat during slaughter plays a key role in the overall flavor and texture, but taking steps to preserve the meat also has a significant impact. Freezing is the most effective way to accomplish this, and if done correctly can keep your meat tasting great for months following slaughter.
Meat should be chilled as soon as possible after slaughter at 40°F or lower to prevent spoilage. You should trim any fat from the meat to reduce flavor changes that may occur during freezer storage. The meat should then be wrapped tightly in freezer wrapping with steps taken to remove as much air from the wrap as possible to prevent freezer burn. Freeze and store the meat at 0°F or lower and be sure to label your package with the date it was stored. This process should preserve the game meat for up to one year without sacrificing quality.
Slow Cooker Balsamic Moose Short Ribs
- 2-3 lbs bone-in moose short ribs
- 1 tbsp olive oil
- 15 oz canned tomato sauce
- 1/2 c balsamic vinegar
- 1/4 c brown sugar
- 6 cloves minced garlic
Spice Rub Ingredients
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tsp dried rosemary
- 1 tsp dried rubbed sage
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp dried thyme
- 1 tsp oregano
- 1 tsp paprika
- In a bowl, mix together the spice rub. Rub mixture into all sides of the moose short ribs.
- Heat oil in a pan over medium-high heat.
- Braise ribs for 2-3 minutes on each side or until lightly browned.
- Place ribs in slow cooker and add balsamic vinegar, tomato sauce, sugar, and garlic.
- Cook for 4-6 hours on low or until meat is tender. Serve with mashed potatoes or other side of preference.