Venison Ribs

These succulent venison ribs are marinated in a savory blend of spices and grilled to perfection, offering a unique twist on traditional barbecue. Rich in flavor and nutrients, this dish is a delightful introduction to Paleo Indian cuisine.

Ingredients

• Venison ribs - 1 kg
• Olive oil - 2 tablespoons
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, grated
• Turmeric powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Lemon juice - 2 tablespoons
• Fresh cilantro - 1/4 cup, chopped

Steps

1. In a large bowl, combine olive oil, minced garlic, grated ginger, turmeric, coriander, cumin, paprika, black pepper, salt, and lemon juice to create a marinade.
2. Add the venison ribs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Preheat the grill to medium-high heat. Remove the ribs from the marinade and let them come to room temperature for about 30 minutes.
4. Place the ribs on the grill and cook for about 30-40 minutes, turning occasionally, until the internal temperature reaches 63°C (145°F) for medium-rare.
5. Remove the ribs from the grill and let them rest for 10 minutes. Garnish with chopped cilantro before serving.

Nutrition

• Calories: 450
• Protein: 50 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 700 mg
• Cholesterol: 120 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in iron and zinc, beneficial for immune function and energy levels.

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