What you need
4-5 pounds of venison ribs.
3 beef bouillon cubes.
1 chicken bouillon cube.
1 stick of butter or margarine.
Two large cans of sauerkraut.
Four cans of whole new potatoes.
Salt and pepper.
What you do
Place ribs in roaster with water and bouillon cubes and cook slowly until ribs are tender or until meat begins to fall off the bone.
Remove ribs and cool overnight.
Remove crust of fat the next morning.
Add ribs, sauerkraut, potatoes, butter or oleo, celery salt, caraway seed, and salt and pepper to taste.
Simmer for 2-3 hours.
Serve with bread and butter.