Venison ribs with red currant sauce
Preparation 20min, cooking 15min, Medium difficulty
8 venison ribs, 1 lemon, 1 bunch of parsley, 3 tablespoons of breadcrumbs, 8 tablespoons of extra virgin olive oil, salt and pepper. For the sauce: 1 kg of red currant, 300 g of sugar, 1 lemon zest, 2 cloves, 1/2 teaspoon of cinnamon powder, 1 glass of white wine vinegar.
Wash the currants, dry them, shell them and let them macerate for 3 hours in a bowl with the vinegar, the crushed cloves, the cinnamon and some lemon zest.
Put the cutlets in a bowl, cover them with oil, lemon juice, salt and pepper and the washed and chopped parsley and leave them to marinate for at least 2 hours.
After the indicated time, drain the ribs, keeping the marinara aside, pass them in the breadcrumbs and roast them on the hot grill over medium heat for 6-7 minutes on each side. When they are cooked, place them on a serving dish and sprinkle them with their marinade.
Transfer the currants and their marinade to a saucepan, bring to a boil and cook by skimming and stirring for 15 minutes. Then add the sugar and let it melt over low heat, stirring, for another 15 minutes. Let it cool and serve it all.