1 garlic clove, smashed
1 cup of cumin seeds, toasted
1/2 cup of coriander seeds, toasted
1/2 cup of fennel seeds, toasted
3 tablespoons of kosher salt
1 tablespoon (packed) of light brown sugar
3 tablespoons of fish sauce (Nam Pla or Nuoc Nam)
1 tablespoon of sesame oil (not toasted)
4 pounds of venison side ribs, cut into 2-bone pieces
1/4 cup of vegetable oil
1 1/2 cups of beer (Budweiser or any other Pilsner works well)
4 cups of beef or low-salt chicken broth
1 1/2 cups of cola
1/4 cups of soy sauce
1 yellow onion, burnt over an open flame, finely chopped
2 jalapenos, burnt over an open flame, finely chopped with seeds
2 fresh bay leaves
1/2 tablespoon of olive oil, plus more for brushing
1 onion, thinly sliced
3 red jalapenos, thinly sliced with seeds
1 bunch of cilantro, stems removed
2 scallions, thinly sliced
2 tablespoons of black vinegar
3 tablespoons of roasted peanuts
1 green jalapeno, thinly sliced with seeds
For the venison ribs
- Pulse cumin, coriander, and fennel in a good processor until you have a rough grind. Combine half of the spice mixture in a medium bowl with salt, sugar, fish sauce and sesame oil. Add venison and toss to coat. Reserve the remaining spice mixture. Let the venison marinate at room temperature for 2-4 hours.
- Heat 1/4 cup of vegetable oil in a large dutch oven or pot, over medium heat. Working in batches, cook the venison until brown, about 4 minutes per batch. Transfer meat to a platter. Add beer, then stir, scraping up the browned bits from the bottom of the pan. Simmer until the liquid is reduced by a third, about 4 minutes. Return the venison to the pot. Add broth and the next 6 ingredients. Bring to a simmer and cook, covered, stirring occasionally, until the meat is tender; about 2-3 hours. Using a slotted spoon, transfer venison to a baking sheet. Skim fat from the braising liquid.
- Heat the griddle or large cast-iron skillet until it is very hot. Pat the venison ribs try and brush with oil, season with some of the reserved spice mix. Working in batches, cook the venison, turning occasionally, until smokey and fragrant but not burnt (about 3 minutes per batch). Transfer venison to a large bowl.
- Toss onion, red jalapenos, and green beans in a bowl with 1/2 tablespoon of olive oil. Add to griddle and cook until softened and charred in spots, for about 3 minutes. Add to bowl with the venison.
- Bring venison braising liquid to a simmer. Add the reserved meat, onions, jalapenos, and green beans.
- Combine the cilantro, scallions, vinegar, peanuts, and green jalapenos in a large bowl. Season to taste with some of the remaining spice mix; toss to coat. Divide venison rib mixture among bowls. Top with cilantro/peanut/green bean mixture.