venison ribs?

awshucks · 07-16-2006, 09:13 PM

Can anyone share a way to fix these? I've tried several things none of which worked very well, and just hate to feed them to the yotes

Big Guy01 · 07-16-2006, 09:51 PM

Too much tallow not enough meat. Let the yotes have them. they are not worth bringing out of the bush IMHO.

s. il. hntr · 07-16-2006, 10:14 PM

I agree with big guy, tried them a few times and its not worth the trouble.BTW they do make great dog food

JeffS · 07-17-2006, 04:37 PM

We cook them in a big roaster oven and feed them to the dogs.

mobuckhntress · 07-17-2006, 04:55 PM

Well, if the ribcage area is clean, it's pretty easy to bone out the meat between the ribs and grind it with the burger meat... may get a pound or so.

1371Marine · 07-18-2006, 01:40 PM

I put some in a foodsaver bag with marinade and seal it up, came out tasty but not alot of meat

motor · 07-23-2006, 02:22 AM

either grind it up or make jerky out of it..just takes a little time and effort to get the meat off..

Alsatian · 07-31-2006, 08:52 AM

I assume your trouble is that the venison ribs are pretty tough, right?

I have read, but not personally verified, that this trouble can be resolved by slow braising. Braising is a process of cooking with liquid. This works very well for game pot roasts. Keep the meat immersed or substantially immersed in liquid, cook in the oven at about 325 degrees for four hours -- turning the meat maybe every 30 minutes. Softens the meat up a lot. Why not try this with the ribs? After this slow cooking period, dry offthe ribs, brush with barbeque sauce, grill for long enough on the grill to put a sear on the sauce, and eat. I suppose you have to be careful to avoid the meat falling off the bone. Maybe limit the braising to 90 minutes?

Some might feel that this is too much fussing for venison ribs. You probably have unrealistic expectations if you expect these to turn out like the ribs you buy in a barbeque restaurant.

TrophyTracker · 08-03-2006, 08:46 PM

Try using a slow cooker all day on low temps with a little barbeque sauce , garlic powder, tenderizer saltand keep adding small amounts of water to keep em moist. I do all my moose ribs this way and have also enjoyed a couple deer this way.