Venison Ribs Recipes
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
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
More about "venison ribs recipes"
HOW TO COOK VENISON / DEER RIBS - FORAGER CHEF
From foragerchef.com
- 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.
VENISON RIBS | MEATEATER COOK
2017-12-15 Cook at full pressure for 30 minutes. If using a slow cooker, cook on high for 2 to 3 hours or low for 6 to 8 hours. By then, the ribs should be fairly …
From themeateater.com
Cuisine AmericanCategory MainServings 3
From themeateater.com
Cuisine AmericanCategory MainServings 3
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From yummly.com
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From honest-food.net
5/5 (6)Total Time 3 hrs 30 minsCategory Main CourseCalories 925 per serving
From honest-food.net
5/5 (6)Total Time 3 hrs 30 minsCategory Main CourseCalories 925 per serving
THE UNDERCUTS: HOW TO COOK THE MOST UNDERRATED CUTS OF VENISON
2016-10-10 1. Place the tongue, stock, thyme, carrot, and onion in a sauce pan and simmer on medium heat for 90 minutes, or until the tongue is tender enough to shred. 2. Take the tongue out of the stock and peel off the taste buds—that’s the top layer of skin, which should peel away easily. Shred the tongue.
From outdoorlife.com
From outdoorlife.com
DEER RIBS: A FOOLPROOF BONE-IN RECIPE THAT NEVER FAILS
2021-10-20 Directions. Remove the membrane and trim the ribs of excess tallow and gristle. Cut the rack into 4- to 8-rib sections. Sprinkle the rib sections with a pinch of salt and pepper and place them in a slow cooker with a can of root beer and two cups of water.
From freerangeamerican.us
From freerangeamerican.us
3 VENISON RIB RECIPES TO KEEP IN YOUR BACK POCKET
2017-03-28 1 head of garlic (peeled) 1 chopped sweet onion. about 6 lbs of ribs. Preheat oven to 200 degrees. Pour and mix vinegar and beer into a roasting pan. Add the celery, carrots, peppers, garlic, and onions. Rub the ribs with the cajun seasoning and place in the roasting pan. Cover tightly with plastic wrap and then again with aluminum foil.
From wideopenspaces.com
From wideopenspaces.com
VENISON RIBS RECIPE - A DELICIOUS WAY TO EAT LOCALLY AND WELL
2021-05-24 Glazed venison ribs recipe. This venison ribs recipe is a take on a barbecued pork rib recipe that works really well with venison, and uses a cut that is under-utilised and more often than not used in burgers. Ingredients. 2 venison breasts prepared for barbecue; 600ml tomato ketchup; 200ml dark soy sauce; 250ml honey; 15g smoked paprika
From shootinguk.co.uk
From shootinguk.co.uk
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From thehonestbison.com
From thehonestbison.com
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Heat a heavy oven-proof skillet to very hot and sear the meat for several minutes (top and ends). Arrange rack so rib side is down, pat the remaining herbs onto the top and ends of the meat and roast 20 - 25 minutes, or to desired doneness. Check with an instant-read thermometer (125 = medium rare), or make a small cut into the meat.
From recipetips.com
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HOW TO COOK VENISON RIBS | LIVESTRONG
2019-10-09 Step 4: Season and Brown. Remove the ribs from the slow-cooker. If you cooked them in a liquid other than barbecue sauce, season them with salt and pepper or a dry rub. Place them on a broiler pan under high heat for 10 to 15 minutes or until the ribs and sauce are lightly browned, turning once.
From livestrong.com
From livestrong.com
BBQ VENISON RIBS – VENISON THURSDAY
2017-11-09 Uncooked Venison Ribs. At this point, they can be cooked the same way you cook your pork ribs. I recommend braising them for several hours in the fluid of your choice (stock, beer, ginger-ale, BBQ sauce, they all are great braising liquids). I’ll braise them in the crock pot, or covered in the oven for 4 to 6 hours.
From venisonthursday.com
From venisonthursday.com
ALL-TIME BEST WAY TO PREPARE VENISON RIBS - LIVEOUTDOORS
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From liveoutdoors.com
From liveoutdoors.com
VENISON RIBS WITH BARBECUE SAUCE | RICARDO
In a blender, purée the sauce until smooth. In a large bowl, coat the meat with the sauce. Cover and refrigerate for about 12 hours. Preheat the grill, setting the burners to medium. Oil the grate. Grill the ribs for 5 to 6 minutes per side, brushing with the sauce while cooking. Serve with a …
From ricardocuisine.com
From ricardocuisine.com
SMOKED VENISON RIBS [BEST RECIPE, BRINE, RUB, WOOD]
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From theonlinegrill.com
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VENISON RIBS - DON'T WASTE TIME GRINDING DEER RIB MEAT
2020-03-21 Step 2: Boiling. Done correctly, the boiling process will both (1) render fat out of the ribs and (2) tenderize the rib meat. This will lead to a great tasting meat that falls off the bone, leaving you with a plate of clean, white, glistening rib bones. Place the venison ribs in a pot on the stove. Fill the pot with enough water to cover the ...
From southboundoutdoors.com
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MEATEATER RECIPE: VENISON RIBS – INSTANT POT TEACHER
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From instantpotteacher.com
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MEAT EATER VENISON RIB RECIPE - THERESCIPES.INFO
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VENISON RIB CHOPS - MODERN HUNTSMAN
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From modernhuntsman.com
From modernhuntsman.com
BARBECUED VENISON RIBS RECIPE - LOVEFOOD.COM
Tip the remaining marinade into a separate bowl, add the chicken stock, mix well and pour over the ribs, ensuring they are well covered in liquid. Bring to the boil then transfer to the oven and cook for 1¾ to 2½ hours at 160°C or until the meat is tender. Remove the ribs from the sauce and allow to cool. Meanwhile strain the sauce and ...
From lovefood.com
From lovefood.com
MEATEATER'S VENISON RIBS RECIPE
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From themeateater.com
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OVEN-BARBECUED VENISON RIBS - BIGOVEN.COM
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From bigoven.com
From bigoven.com
IN SEASON: HOW TO MAKE A VENISON RIB ROAST - FOOD REPUBLIC
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From foodrepublic.com
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VENISON RIBS - CROCK-POT RECIPE - RECIPEZAZZ.COM
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From recipezazz.com
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HOW TO COOK VENISON RIBS | EHOW
Step 4. Turn the ribs with tongs, then cover the pan and cook the ribs for 30 minutes, until the sauce is thick and the ribs are tender. If the sauce is too thick, stir in a small amount of water or broth. Advertisement.
From ehow.com
From ehow.com
VENISON RIBS IN THE OVEN - THERESCIPES.INFO
1 chopped sweet onion. about 6 lbs of ribs. Preheat oven to 200 degrees. Pour and mix vinegar and beer into a roasting pan. Add the celery, carrots, peppers, garlic, and onions. Rub the ribs with the cajun seasoning and place in the roast ing pan. Cover tightly with plastic wrap and then aga in with alum inum foil.
From therecipes.info
From therecipes.info
BRAISED VENISON SHORT RIBS - MISS ALLIE'S KITCHEN
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From missallieskitchen.com
From missallieskitchen.com
STEVE RINELLA'S VENISON RIBS | WESTON BRANDS
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From westonbrands.com
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From thewildgamegourmet.com
From thewildgamegourmet.com
BRAISED VENISON SHORT RIBS – DUNCAN NZ VENISON
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From duncan-nz.com
From duncan-nz.com
SMOKED BBQ VENISON RIBS, A RICH AND FLAVORFUL ALTERNATIVE TO PORK
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From amazingribs.com
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Many people don't realize that you can make great bone-in rib recipes with your venison ribs if you just apply a little low, slow heat first and then go to t...
From youtube.com
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BEST VENISON RIBS RECIPE | MISSHOMEMADE.COM
PREHEAT oven to 325 degrees. Mix the first four ingredients together (seasonings) and rub completely on the ribs. In a large roasting pan, place the sliced onion and jalapeno on the bottom. Place the ribs on top and pour the beer in the bottom of pan.
From misshomemade.com
From misshomemade.com
STANDING VENISON RIB ROAST RECIPE | TRAEGER GRILLS
Standing Venison Rib Roast Recipe w/ John Dudley | Traeger Grills. 1. When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.: 375 ˚F. Add A Note. 2. Rub the olive oil over the roast, coating evenly, then season with the Traeger rubs liberally. Add A Note. 1 (2 to 2-1/2 lb) 8-bone venison roast. 1 Tablespoon Olive oil. As Needed Traeger …
From traeger.com
From traeger.com
AMAZING VENISON RIBS RECIPE - GAME & FISH
2018-05-04 Directions: Using a hacksaw or bone saw cut a rack of venison ribs perpendicular to the bones, so that you get three strips of connected rib bones that are about five or six inches long. Then cut these strips into pieces containing three or four ribs apiece. Combine all seasonings in a bowl and spread evenly over ribs.
From gameandfishmag.com
From gameandfishmag.com
VENISON STICKY RIBS - DUNCAN NZ
Take the ribs out of the fridge and brush with the sticky sauce, keeping ⅓ for a final brushing. Place in the oven for 7-10 minutes depending on how cold the ribs were (if fridge cold then 10 minutes if room temperature then approximately 7 minutes is fine). When finished brush the ribs again with the hot sticky sauce and serve. To Serve:
From duncan-nz.com
From duncan-nz.com
FALL OFF THE BONE VENISON RIBS - HUNTLIFTEAT.COM
2021-08-23 Soak the ribs in a salt water brine for 24 hours. Just use gallon freezer bags and leave in the fridge. After 24 hours, rinse the saltwater out and place in milk or buttermilk for another 24 hours. The milk will remove the strong wild flavor from the fat let on the ribs. After rinsing the milk off the ribs, rub them down with your favorite BBQ ...
From huntlifteat.com
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VENISON MEATLOAF WITH GROUND PORK - THERESCIPES.INFO
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SMOKED VENISON RIBS - PERTH BBQ SCHOOL
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From perthbbqschool.com
From perthbbqschool.com
DEER RIBS RECIPE – BBQ VENISON RIBS – GREATOUTDOORDINARY
2018-01-19 Cooking Method: 1. After removing as much exterior fat, and connective tissue as you can, cut the ribs into roughly 4 to 6 inch segments. Next throw all of the boil ingredients in a pot, and boil the ribs for roughly 1 to 1.5 hours. This will depend on the toughness, age, and gender of the deer.
From greatoutdoordinary.com
From greatoutdoordinary.com
GOT SOME VENISON RIBS? HERE'S HOW TO COOK THEM THE RIGHT WAY
2017-12-21 Just check out this recipe below to get the most out of some venison ribs. There isn't a whole lot of meat there, but what you can get is awfully tasty. Well, there you go. Mix in a pressure cooker or a crock pot, a grill, some homemade seasonings and spices, and you're in business. Deer season is already over for me here in Indiana.
From wideopenspaces.com
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Directions. 1. Cut spare ribs into individual ribs and marinade in ginger, garlic, seeded mustard, golden syrup and soy sauce for a good 24 hours. 2. Preheat oven to 350⁰, line baking tray with foil (for ease of cleaning) then place ribs in, pour remaining liquid over top. 3. Cover with foil and cook for 90 min. remove foil and cook for ...
From community.legendarywhitetails.com
From community.legendarywhitetails.com
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