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cloves garlic, minced
freshly ground pepper
dried crushed rosemary
Soak the beans overnight, then boil until done. Boil the spareribs in a skillet with water and salt until tender. Let the water evaporate and brown the ribs: remove and keep warm.
Add butter to skillet if there is not enough fat to make about % cup. Add onion and garlic cook over low heat stirring often, until softened. Drain beans, mix into skillet, add salt, pepper, and rosemary to taste. Top with the spareribs.
More on Venison
Diana Bird, who with her husband, Lee, and son Christopher, use venison as one of their main sources of meat, read our venison recipes last week and was kind enough to write out some of her special techniques for handling and cooking venison. Diana writes:
‘‘To make the most of venison, particular care must be taken of it from the moment it is killed until it is easten. Lee and Christopher "field dress” it immediately and cut the scent glands from the legs. As soon as possible, we hang it in a protected place and skin it to assist rapid coolinc.
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