Venison Ribs, or Costolette di Cervo: Agnello scottadito is lamb chops grilled over the coals, and is a great delicacy. This version, made with venison chops, is from Friuli-Venezia Giulia. To serve 6 you'll need:
Prep Time: 2 hours
Cook Time: 30 minutes
Ingredients:
- 6 venison chops
- 1 cup (250 ml) fairly weak wine, raspberry or apple vinegar
- 2 cloves garlic, peeled
- 2/5 cup (100 ml) olive oil
- 2 6-inch (15 cm) springs rosemary
Preparation:
Marinate the chops for at least an hour in the vinegar. Pat them dry and season them with salt and pepper. Heat the oil in a skillet large enough for the chops to lie flat in a single layer and sauté the garlic until it is golden. Add the chops and the rosemary and cook over a gentle flame for 15-20 minutes, turning the meat to cook it evenly on both sides. Serve hot, spooning the pan drippings over the meat.
