deer ribs....edible??what's your secret

FYI: Pork ribs were given to the slaves. it was the worst cut left from the Pig. Nowadays they are very much sought after.
You might be on to something. If not you could always send to wendy. I am sure she could do something with them?
 
made a big batch a couple days ago... Thaw and dress them (cut off any remaining fat)... drop em in a pot and boil them hard with a few bay leaves, 1/2 an onion, some garlic, soy sauce, cayanne and chili. Once the remaining fat separates and floats, take them out and dry/cool.

At this point I will either put some back in the freezer for another day, or sauce em up for the bbq. OR, this time I dusted them with a seasoning medly, and dry roasted them... wow yummy!
 
I don't keep ribs from deer. But a friend of mine assured me that they would be real good so he arranged a big deal supper and invited 1/2 doz friends for this big meal. He started marinating the ribs at noon and decided he needed a drink to help the day go better. About 2:00 his son in law showed up to help and decided he needed a drink to help the process along. At 4:30 they decided it was time to put the ribs on the BBQ, and have another few drinks to help the process along. By 6:00 when all the guests started to arrive they decided they should have a drink to welcome everyone the big deal meal. By 7:00 it was time to eat so his wife, who had been cooking the secret real meal all day, asked them to check to make sure the ribs where done. Well the two expert cooks decided they need a few minutes more and it would be best if they cranked the BBQ to hi so they would be done at the same time as the rest of the meal, and they thought they should have a drink to celebrate the great ribs they were about to enjoy. So back inside to start eating the real meal, and a drink with it, while the ribs just finished the last few minutes on the BBQ. Well about 1/2 way thru the meal it was time to present the ribs and complete this well planned feast. Outside to the BBQ, thru the smoke and flame, and grab the ribs. Well lets just say that both the ribs and the cook spent the night out with the dog!!
 
LOL deadhead. Reminds me of a pig roast we had years ago. The volunteer cook sat beside the firepit in a lawnchair with a case of beer to operate the manual rotisserie (sp?) 7 hours later we start arriving for this gourmet meal, and find the cook, laying on the grass, still half in his fallen lawnchair, 22 empty beer bottles laying about and a pig that was 1/3 cooked on top and petrified on the bottom. 15 years later... we still rib him about that!
He did spring for pizza though! lol
 
Ribs

We always have the butcher cut out whats left of our ribs on our deer. I never had them don't like the tallowy flavour of venisen fat. Love any cut of meat though. Cooked up a couple of ven. steak Saturday night at the cottage for the Mrs and I. Decided to throw on a rack of ribs as a nibbler and try them for the first time. Spiced them up with garlic and some meat spice, and you know what they were damn good. The fat seemed to cook right of them and when you broke them apart and meat came off the bone pretty good without any of the fat flavour. I think I'll be trying them again soon.
 
Trim most of the excess fat as previously stated first
Marinade the venison ribs in this mixture for two days in a fridge, in a covered dish or a heavy duty ziplock bag in a large bowl to prevent spillage
-four or five diced fresh carrots
-same number of fresh celery stalks
-lime juice 1 cup
-garlic finely chopped as you wish
-one red onion diced
-oregano to taste
-salt & pepper
You can bake in an oven at 350 F or BBQ until done.
PS: Serve with spuds as you wish, don't forget to spice up the newly done (piping hot) ribs with Cross & Blackwell mint sauce.
(the real mint leaves from Egypt in vinegar, not the other cr@p!)
Add red wine & enjoy................
 
I made venison ribs last night. Defrosted on the counter. Removed the tissue layer from the inside of the rack and dropped them in boiling water. I even left most of the fat on. Boiled for 15 minutes and then into the oven on the rack for about 20 min with some bbq sauce. I thought they tasted great. Moist and tender. My wife didn't care for the flavour though.
 
I usually mix BBQ souse 50/50
with water and boil ribs in this mix for about hour and a half. I do that ahead of a time and keep ribs in this "soupe" until dinner time. Just before dinner I fire up BBQ and finish them off there. They are good. In fact I was butchering my deer lately in such way that there will be lotsa meat on ribs. And every time I take a lung shot I immediately sorry for ruining so much of really good stuff.
 
22lr said:
I usually mix BBQ souse 50/50
with water and boil ribs in this mix for about hour and a half. I do that ahead of a time and keep ribs in this "soupe" until dinner time. Just before dinner I fire up BBQ and finish them off there. They are good. In fact I was butchering my deer lately in such way that there will be lotsa meat on ribs. And every time I take a lung shot I immediately sorry for ruining so much of really good stuff.
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watch out for the layers of fat between the meat on the ribs. That's what gets 'gummy' and holds the strong wild flavor that some people dont like. Personally, I trim all that excess meat off, keep it for burger or roulattin. and just go with the skinny ribs.

yum yum.

btw, head shots eliminate the wasted meat!
 
Here is the easiest rib recipe going; trim them up the best you can, put them in the slow cooker with a bit of salt, pepper, worchester sauce and cover them (fill the pot) with pepsi or coke. Thats right pepsi or coke. Cook them on low for 8 hours, then drain the juice cover them with your favorite bbq sauce for about an hour. Thats it enjoy. Try it and let me know what you think.
 
I don't eat deer ribs. In fact I don't eat any deer at all.

If it's a buck, I just cut off the horns and leave the rest for the coyotes.


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243win said:
Here is the easiest rib recipe going; trim them up the best you can, put them in the slow cooker with a bit of salt, pepper, worchester sauce and cover them (fill the pot) with pepsi or coke. Thats right pepsi or coke. Cook them on low for 8 hours, then drain the juice cover them with your favorite bbq sauce for about an hour. Thats it enjoy. Try it and let me know what you think.
Click to expand...

Here's one we tried the other day. It was our first 'kick at the cat' using a slow cooker. Although BBQ'd pork spareribs are one of my favorites, in past all I've ever done with game ribs is bone the meat out for burger etc. After trying this receipt, I'll be saving ribs from now on.

scan0001-1.jpg


I'm hooked:D.

Oh, instead of the 3/4 cup of beer or water, we used red wine.
 
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Trim most/all the visible fat, then coat with LOTS of Kosher salt, a few cloves of minced garlic, some rosemary, black pepper, and some finely diced onion. Like, rub the whole bloody rack down with it. It should resemble a salt lick with chunks of garlic and onion in it. Leave it for an hour like this.

The salt draws a lot of the water out of the meat without "salting" it per se. It penetrates deeply into the protein as the water is displaced with salt, which breaks it down and vastly changes the texture of the meat.

After an hour passes, rinse the meat. Yes, really. With a gentle tap of cold water, rinse all the salt and other items off the meat. Pat it dry with paper towel. It's now ready to cook - here's where I throw on some steak spice and more minced garlic and diced onions. Throw them on low heat on the top rack of the BBQ until they start getting a bit of char around the edges, then flip 'em. Probably looking at 30-45 minutes total depending on the size of your cut. Don't overcook or they'll taste like flavored hockey pucks.
 
I've had a braised venison rib in black bean hot pot at a chinese restaurant that was pretty tasty.

I am dying to try deer meet in my smoker tho. I personally don't hunt (I have a think about killing - I know, I'm a hypocrite), but I do believe that anyone who is serious about gathering their own meat should invest in a good smoker.
 
Deer fat is nothing less than horrible, there is no two buts about that! Remove as much as possible. I was told by a meat expert to never ever boil meat of any kind for any reason. It removes all the natural juices and everything else! I use my slow cooker for a lot of things. You can do very tasty deer ribs in the slow cooker with any of your favorite additives and you can even finish them on your b-b-q for an even greater taste. The trick is in the slow cook (8-10 hrs) oh so tender! Try slow cooked tongue & heart in beef broth with diced onion & garlic, serve with your favorite mustard, it's awesome.
 
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Make sure you eat them when they're hot as if you wait a bit your tongue will stick to the roof of your mouth and you'll need a crowbar. The fat on a deer is where the strong taste is. Ribs are riddled with fat. YUK! I even make sure that there is zero fat gets ground into my hamburg as is makes that greasy and strong. Good luck....do you have a crowbar?
 
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