Crown Ribs with Berry Sauce
recipe

A delicious festive dish combining tender venison ribs with crispy potato wedges and roasted garlic, enhanced by seasonal berries for freshness and color.
Preparation Time: 1.5 hours
Serving Size: 4 people
Ingredients:
- 800 g venison ribs
- 2 tbsp olive oil
- Salt and pepper to taste
- 800 g potatoes (e.g., new potatoes)
- 4 garlic cloves
- 2 tbsp fresh rosemary (chopped)
- 200 g seasonal berries (e.g., blueberries, lingonberries, or raspberries)
- 1 tbsp honey
- 1 tbsp balsamic vinegar
Instructions:
1. Preheat the oven to 200°C (400°F).
2. Season the venison ribs with salt and pepper. Heat olive oil in a frying pan and sear the ribs on both sides for about 3-4 minutes until nicely browned.
3. Transfer the ribs to a baking dish and roast in the oven for about 20-25 minutes until the internal temperature reaches 55-60°C (130-140°F).
4. Wash and cut the potatoes into wedges. Boil them in salted water for about 10 minutes until slightly tender. Drain and place the potatoes on a baking sheet.
5. Add the whole garlic cloves to the potatoes and sprinkle with rosemary. Season with salt and pepper. Roast in the oven for 25-30 minutes until the potatoes are crispy.
6. Prepare the berry sauce by mixing the berries, honey, and balsamic vinegar in a small bowl. Allow the berries to marinate for a while.
7. Serve the venison ribs with crispy potato wedges and the berry sauce on the side.
Nutritional Information (per serving):
- Energy: 600 kcal
- Protein: 40 g
- Carbohydrates: 50 g
- Fat: 30 g
- Fiber: 5 g

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