Does anyone eat the ribs from the deer they harvest? I've always assumed if you wanted to eat the ribs you had to butcher the deer immediately after harvest. If you don't, don't the insides of the ribcage get all dry and skanky? Also, aren't the ribs pretty fatty? Deer fat is nasty.

nny243,

I've cooked the ribs out of a deer for the last three years. Here's what I did:

After cutting the ribs to a manageable size, I boiled them for about 15-20 minutes. Then through them on the grill and slow cooked them for a couple of hours. Applied my homemade BBQ Sauce to them quite frequently as they cooked, but man are they good!

I don't remember there being much fat on the ribs, if any. We also let our deer hang for about two days before cutting it up, so hopefully that answers some of your questions. This is just what I do...use your own "special ingrediants", etc...good luck to ya!

i take the ribs and cut them into pieces about the size of 2 playing cards. i put them in apressure cooker with whatever seasoning you like. pressure cook them for about 20-30 minutes after they start boiloing. then take them out and put them on a pie pan or something in the oven with barbecue sauce for about 20 -30 more minutes. i used to just throw these away. not any more.

darnit wish i read this before throwing away ribs from a recently harvested deer? will try next time

I take my venison ribs and put them in a shallow baking pan, I then fill the pan atleast half way with Scotts BBQ sauce( Scotts is not like most BBQ sauces, it is like water in the thickness of it, it is primarily a Vinigar base, which tenderizes meat, it has a real bite with the spices that are in it, it comes from NC and I order it online to come to my home in VA. I then take raw bacon and lay in strips over the ribs covering them completely,and then cover the pan in foil. Set the oven to 250 and bake for about 4 hours, the Scotts and the low temp baking makes them so very tender. I then remove them, (they look nasty) and remove the bacon and trrow all the stuff away but the ribs, set them on your grill or any open flame to brown them, you made add more BBQ sauce if you want, but really not needed. Brown them to your liking and WATCH OUT! They are awesome.

Alosi try this with Red wine and cold water instead of the Scotts, it is great also.

nny243 you are correct, alot may not know but it is the fat that is on wild animals that gives them that strong "gamey" taste. Fat stores the bitterness from their diet, like grass, acorns and such, there is not really much fat on venison ribs, just make sure you cut off the breast part at the chest cavity to get rid of it, keep all the rib cage. ~Ben

Hunting ; an act of love for nature guided by the strongest spiritual forces.
http://www.adventuresoutdoors.freehomepage.com/

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Does anyone eat the ribs from the deer they harvest? I've always assumed if you wanted to eat the ribs you had to butcher the deer immediately after harvest. If you don't, don't the insides of the ribcage get all dry and skanky? Also, aren't the ribs pretty fatty? Deer fat is nasty.
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<BLOCKQUOTE id=quote<font size=1 face='Verdana, Arial, Helvetica' id=quote>quote:<hr height=1 noshade id=quote>
Does anyone eat the ribs from the deer they harvest? I've always assumed if you wanted to eat the ribs you had to butcher the deer immediately after harvest. If you don't, don't the insides of the ribcage get all dry and skanky? Also, aren't the ribs pretty fatty? Deer fat is nasty.
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