The dense meat and stronger flavour of venison goes well with a rich fruity sauce. I used Jotaberries (or blackcurrants) as the main ingredient and season with soy sauce, 5 spices powder, brown sugar and juice from baking ribs.
Ribs first seasoned with salt and pepper for a few hours, bake with a lot of bay leaves and branches below (from pruning of the tree) at 220˚C for 10 minutes. Being a dry meat it cooks fast, cooked through and still very tender.
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