deer ribs recipe like boneless dry ribs, but with deer meat?

saskgunowner101

saskgunowner101

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I know it's a long shot, but I'm looking for a deer ribs recipe, and I'm not sure if it was posted here or a different forum.

From what I recall, the venison was boiled first, dried off, seasoned, and then deep-fried in batter? Anyone remember seeing this around here?
 
Not really sure if deer are different where you are - I have field dressed and skinned many dozen deer - not sure there is any "meat" associated with ribs on a deer - certainly not like when butchering a hog or a beef. If you can make a meal or two from deer ribs, I would like to know how - I have tossed many dozens of deer rib cages as not being worth the fuss - but I might now regret that??
 
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When I talk of ribs, I'm meaning store bought "boneless dry ribs" in a box which are pork afaik like you'd find at a Safeway or Sobeys. I tried making actual deer ribs years ago, and it didn't work out to my liking:p
 
I have never boiled and deep fried them, but I have cut them same as hog spare ribs while butchering. I seasoned them with dry rub same as pork and smoked them along side regular spare ribs. They turned out really well. Different than pork, but quite good.

You have to be careful not to dry them out.

For those who don’t bother with rib meat, you should cut it out because it’s worth the effort. Even if you add it to the grind pile.
 
I don’t think they have enough meat on them to cook as ribs but that’s just me, that said I always cut the meat out and add it to the grind/trim pile. Once you cut it off you’ll be surprised at what comes off a decent sized deer. I do however make ribs if I get a bear, they’re pretty awesome!
 
What he is referring to as dry ribs are not ribs with bones at all. They are small chunks of meat breaded and fried and left as is without any sauce. It seems to be a prairie thing. Never heard or saw them ever until I moved out here. Every truck stop or gas bar that has a convenience section out here and many fast food places seems to sell them.
 
If you like Mutton, then you will likely find Deer Ribs palatable.
Every season there is polite back 'n Forth of the subject of Deer Fat... many find deer with fat ( Ribs are usually lumped in here too) comparable to average quality mutton.
Myself, not a Mutton fan...so the dogs get the rib meat. And I'm not right and my opposition isn't wrong... it is a personal taste thing.
Enjoy your deer ribs
 
I always save the ribs, saw them in four-inch strips and freeze them. Thaw out a package of ribs and slow roast in the oven with lots of onion and a bit of garlic, tomato sauce or a dsh of red wine if you like.

I save the fatty birsket part and my wife makes an amazing Moroccan-style couscous meal with those.
 
the spank said:
What he is referring to as dry ribs are not ribs with bones at all. They are small chunks of meat breaded and fried and left as is without any sauce. It seems to be a prairie thing. Never heard or saw them ever until I moved out here. Every truck stop or gas bar that has a convenience section out here and many fast food places seems to sell them.
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Interesting. Are you saying that is the only kind of dry ribs you are familiar with, or that there is a dish that is different from "normal" dry ribs which is what you suspect the OP is talking about? Because dry ribs with bones is very much a thing... they're a standard pub appetizer around here...
 
the spank said:
What he is referring to as dry ribs are not ribs with bones at all. They are small chunks of meat breaded and fried and left as is without any sauce. It seems to be a prairie thing. Never heard or saw them ever until I moved out here. Every truck stop or gas bar that has a convenience section out here and many fast food places seems to sell them.
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This is exactly what I'm talking about.
 
MD said:
I always save the ribs, saw them in four-inch strips and freeze them. Thaw out a package of ribs and slow roast in the oven with lots of onion and a bit of garlic, tomato sauce or a dsh of red wine if you like.

I save the fatty birsket part and my wife makes an amazing Moroccan-style couscous meal with those.
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Yep, we cut the ribs the same. Oven roasted, generally with a sweet and sour sauce. They are very good

As far as them tasting like mutton, not even close.

A local pub makes an awesome dry rib appetizer.
 
Suther;[URL="tel:18724548" said:
18724548[/URL]]Interesting. Are you saying that is the only kind of dry ribs you are familiar with, or that there is a dish that is different from "normal" dry ribs which is what you suspect the OP is talking about? Because dry ribs with bones is very much a thing... they're a standard pub appetizer around here...
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I am familiar with both but I knew from him being from SK and my living on the AB/SK border the type he was referring to and he confirmed it. He's talking boneless pieces of meat(pork)with a breaded coating referred to in stores and restaurants here as dry ribs.
 
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