Yield: 6 servings

4 slices fresh bread
1/2 c water
2 lb ground venison
1 medium onion
1 ts salt
1/4 ts pepper
2 eggs
1 c chili sauce

Soften bread in water and add remaining ingredients. Mix well, pack in pan and cover with chili sauce. Bake at 375 degrees F. for 45 minutes.

2 1/2 c water
3 c ketchup
1 tb white vinegar
1/4 c lemon juice
1/2 c worcestershire sauce
1/2 c 100% wisconsin maple syrup
1/2 c brown sugar
2 md onions,diced
2 tb chili powder
1/2 ts salt
6 lb venison ribs with some loin meat attached
freshly ground black pepper to taste

Preheat oven to 325 degrees.

In large bowl, combine all ingredients except ribs and pepper. Blend well.

Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour.

Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top — about 1 1/2 hours.

Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick.

To serve, place ribs on serving platter. Pour sauce over ribs. Makes about 6 servings.

Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup.