Grilled Deer Ribs
1 full rack fresh ribs, dressed and rinsed
1 quart good quality red wine, such as cabernet or any berry wine
1/2 cup salt
Cheryl's Sauce for beef-see index
In a large covered container, soak the ribs in a solution made with the wine, salt and enough cider vinegar to completely cover meat overnight. Drain thoroughly, discarding the liquid (this will tenderize the toughest rack). Grill slowly over medium coals, basting with sauce until meat becomes fork-tender and rack begins to blacken slightly.
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