Alsatian

Another thing I do that I forgot to mention. I will saw off the ribs close to the spine. I'll then cut close to the bone on every other rib bone to leave meat on the middle bones. The other bones without meat I will save to make venison stock. I will save other bones -- not the spine -- for this also, such as leg bones. The ribs with meat on them will be the first thing I eat. I like to put these into a casserole with some water, cover with aluminum foil, and cook at 375 degrees for 45 minutes. Then I drain most of the water and put barbeque sauce on the ribs and cook another 30 minutes. The water tenderizes the meat. This is actually fairly tastey, and most people I feed it to are avid in their eating. The venison broth I freeze in about 1 cup quantities. I use the broth for various purposes, including making a good sauce for backstrap steaks as well as for making wild rice/white rice pilaf.