Venison Ribs!

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by frugal, Dec 5, 2008.

  1. frugal

    frugal Chillin' With My Peeps

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    Aug 9, 2008
    NEK, Vermont
    Deer: Venison Ribs!

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    Prepare your Ribs:
    • Cover your ribs with vinegar, give them a good rub and let it sit on them overnight. The vinegar breaks down the meat a bit and helps the rub stick.
    • Drain off any excess vinegar.
    • Smother your ribs with brown sugar and the sauce of your choice.
    • Add beer (or water) to pan to cover ribs.

    Cook 'em Slow!
    • Cover the roasting pan with foil and slow cook them at around 180-200º for 4-5 hours, or until the meat is falling off the bone.

    First, I soaked my ribs were in vinegar and allowed them to sit overnight.

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    The next day I smothered them in brown sugar.

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    Then I slathered some of my chili sauce over them.

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    And drowned them in beer.

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    Lookin' good!

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    The meat should just fall off the bone as you run a knife across it—perfect!

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    Delicious, savory and tender venison rib meat.

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    Venison served with rice and fresh carrots & onions from the garden.

    Delicious!
     
  2. hoosier

    hoosier Chillin' With My Peeps

    [​IMG] That looks delicious!
     
  3. MandyH

    MandyH You'll shoot your eye out!

    The deer around here SURE don't have ribs like that! They ain't worth fooling with. BUT yours sure do look good!!!!!
     
  4. SterlingAcres

    SterlingAcres Chillin' With My Peeps

    Apr 17, 2008
    Poconos, PA
    Quote:x2.... [​IMG]
     
  5. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

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    May 7, 2007
    Forks, Virginia
    Looks good!
     
  6. lizard7

    lizard7 Out Of The Brooder

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    May 14, 2008
    Kansas
    Now I'm hungry again.
     
  7. Teach97

    Teach97 Bantam Addict

    Nov 12, 2008
    Hooker, OK
    dang that looks good...question though...when doing this is it as important to get all the fat off? It doesn't look like you have any on yours...also looks like you cut all the outer meat off...do you ever leave that on? I usually cut that meat off for grinding but that sure looks good! Might try that at the father-in-laws lease in a couple weeks!
     
  8. lesliet

    lesliet Chillin' With My Peeps

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    Apr 27, 2007
    Webster, FL
    I am so glad to be going home to Venison steaks tonight [​IMG]
     
  9. jvls1942

    jvls1942 Chicken Obsessed

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    Oct 16, 2008
    wausau,wisconsin
    we have white tail deer here in wisc. many people do not even attempt to save the ribs..

    I cut mine apart by sliding the knife tight to the bone. so each bone has a section of meat attached to it..

    then I take my meat cleavr and chop the bones into 2 inch long (bite size) pieces. you can freeze them in a plastic freezer bag without having them poke holes in it..

    I boil them hard for about an hour.
    then I mix up a batch of barbecue sauce and chop up two big onions very fine with a few cloves of garlic.

    mix into the BBQ sauce..

    add some tobasco sauce for a little bite..

    put the ribs into a casarole dish or cast iron dutch oven..

    mix ribs and BBQ sauce together until everything is coated..

    put the cover on and put into a 375 F oven for about an hour..

    lock all the doors to keep the relatives and neighbors out and enjoy.

    they are even better the next day rewarmed..

    ..jiminwic..........
     
  10. Teach97

    Teach97 Bantam Addict

    Nov 12, 2008
    Hooker, OK
    Quote:You are so wrong...[​IMG]
     

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