Braised Elk Ribs with Creamy Polenta

image :  Braised Elk Ribs with Creamy Polenta


  • 5 lbs (2.5kg) elk ribs
  • salt and freshly ground pepper
  • 2 cups chicken broth
  • 2 cups red wine
  • 1/2 cup maple syrup
  • 2 tablespoons grainy mustard
  • Creamy Polenta

  • 3 tablespoons butter
  • 1 quarts (1 litre) chicken broth
  • 1 cup yellow cornmeal (polenta)
  • 1 teaspoon salt
  • 1 cup finely grated fresh parmesan cheese


These ribs are fall off the bone tender. They are also delicious served with mashed potatoes or risotto.

Cut each length of rib into 3 sections. Cook ribs on preheated, greased barbecue or grill pan over medium-high heat for 3 to 5 minutes each side or until browned. Combine remaining ingredients in large pot; add ribs; bring to a boil, then reduce heat to low. Simmer, covered, for about 3 to 3 1/2 hours or until meat is almost falling off the bones. Serve with polenta and drizzle with sauce.

To make the creamy polenta, bring butter and broth to boil in a large saucepan. Reduce heat to low. Slowly add cornmeal in a slow steady stream. Stir over low heat for about 10 minutes or until thickened. Stir in salt and cheese.

Serves 6.