Deer Ribs Recipes
DEER RIBS
Foolproof method for a tasty part of the deer many hunters ignore.
Provided by chad & nikki
Categories Meat and Poultry Recipes Game Meats Venison
Time 18h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Pour vinegar and beer into a large roasting pan. Add the celery, carrots, peppers, garlic, and onion. Rub the venison ribs with Cajun seasoning, salt and pepper to taste. Place ribs in roasting pan and cover with a tight fitting lid or aluminum foil.
- Bake in preheated oven for 18 hours, or until the meat is falling off of the bone.
Nutrition Facts : Calories 546.5 calories, Carbohydrate 16.3 g, Cholesterol 317.5 mg, Fat 9.6 g, Fiber 3.4 g, Protein 88 g, SaturatedFat 3.6 g, Sodium 1077.1 mg, Sugar 5.5 g
VENISON RIBS
Most butchers throw the venison ribs out or use the meat between the bones for hamburg. My hubby's hunting party butcher their own meat, and keep the ribs for this tasty recipe. You can barely tell it's deer meat. I guess this recipe could be used for beef or pork ribs also, but I've never tried it with any other meat. Where the recipe calls for BBQ sauce I use Recipe #419251 but you can use your favorite sauce.
Provided by queenbeatrice
Categories Easy
Time 8h
Yield 4 racks of rib, 4 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in plastic bag with ribs and let sit in refrigerator for six hours or overnight.
- Remove ribs, brush with BBQ sauce and cook in 375 degree oven for 1 1/2 to 2 hours, recoating wings with sauce halfway through. Until meat falls off bone.
Nutrition Facts : Calories 100.6, Fat 0.2, Cholesterol 0.2, Sodium 161.3, Carbohydrate 13.9, Fiber 0.5, Sugar 10.3, Protein 0.9
HOT & STICKY VENISON RIBS WITH BREW BERRY BBQ SAUCE
Make and share this Hot & Sticky Venison Ribs With Brew Berry BBQ Sauce recipe from Food.com.
Provided by CountryLady
Categories Wild Game
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In medium bowl, combine Cajun seasoning & salt; rub ribs with spice mixture, pressing the spices into the meat to adhere.
- Lay onion & jalapenos in the bottom of a roasting pan, top with ribs and add ale.
- Cover & braise/roast in a preheated 375F oven for 1 ½ - 2 hours, until meat is tender & bones can be easily pulled from the meat.
- Mash half the berries, then whisk together with the butter, brown sugar, honey, hot sauce, BBQ sauce and salt & pepper to taste; set aside for basting.
- Remove ribs from pan & discard braising liquid; grill ribs at medium-high (450 - 500F), basting liberally with the sauce, for 8 - 10 minutes per side.
- Remove from grill, slice between bones & serve with extra sauce; garnish with remaining blueberries.
Nutrition Facts : Calories 269.1, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 2694.9, Carbohydrate 44.8, Fiber 1.8, Sugar 37, Protein 1.3
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- Cut ribs to a size you can eat. Harvesting the ribs from deer isn’t as easy or clean like fileting off a backstrap. You need to have a saw on hand, and with either a hand saw and a sawzall or reciprocating saw (my preference) it’s still a challenge to cut nice looking, clean cuts, especially if you’re processing your deer alone, as many people still do, including myself more often than not.
- Trim them *really* well. Secondly, venison ribs are generally very lean as far as meat goes, but they have plenty of fat on them, and, unless you like the taste of deer chapstick, or are looking for food that will instantly put you to sleep, you’re going to want to trim them, meticulously.
- Remove the membrane (optional) The other, slightly less-important thing to mention about preparing venison ribs for cooking is the membrane on the side of the ribs that houses the organs.
- Use a combo of wet and dry cooking. Lastly, cooking. After trimming the ribs to an inch of their life, you’re going to be left with some lean ribs–really lean.
- Try not to over cook them. I don’t like my ribs falling off the bone, and, if you were to enter ribs in a barbecue challenge, you’d get docked point for sloppy, fall-off-the bone ribs.
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