Ingredients

• 5 lbs South Texas Antelope Short Ribs

• 8 oz red currant jelly

• 2 Tbsp Dijon mustard

• 1 cup tawny port

• 2 cups stock - chicken or beef

• ½ tsp ground allspice

• 1 tsp juniper berries (6-8), coarsely crushed

• 1 tsp ground cardamon or 4-5 cardamon pods, husks removed and finely crushed

• 1 Tbsp brown sugar

• 1 cup red wine

• 1 Tbsp red wine vinegar

• 1 tsp ground cinnamon

• Salt and fresh ground pepper to taste

• Aromatic vegetables such as onion, turnip, celery and carrot may be added in an amount to loosely cover the meat