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Venison Ribs

MACMAC Posts: 442
edited 10:06PM in EggHead Forum
I have to AX a question. Has anyone done venison ribs on the BGE? I just speared a deer and made the back strap into chops. So now I have rib sections left. Any ideas will be greatly appreciated. Have a GRRR . . .ATE Day! ! !


  • When I have tried they dried out severly. There is no fat on them to keep them moist. If you are going to try it, I would reccomend covering them with bacon to add the fat.
  • MACMAC Posts: 442
    Thank you my friend.
  • stikestike Posts: 15,597
    maybe treat them like a rack of lamb. hot fast and as rare as you dare.
    ed egli avea del cul fatto trombetta -Dante
  • RRPRRP Posts: 16,410
    hey old timer good to see you still stop by - hows the appraisal biz treating you?
    Dunlap, IL
  • FidelFidel Posts: 10,171
    very little meat and lots of tallow. Deer tallow is nasty, bitter, awful tasting stuff.

    Ribs generally get tossed. There is about 4-5 pounds of meat in there, but the amount of work to separate the good meat from the fat isn't worth the effort.

    If you have dogs, however, they make a great dog treat. Cut them into individual ribs and cook them hot and fast until they turn jerky-like in consistency.
  • Dont waste your time--venison ribs are awful :sick:
  • PopsiclePopsicle Posts: 517
    Your best bet is to bone them out and use for chili or hamburger meat.
    Willis Tx.
  • Popsicle wrote:
    Your best bet is to bone them out and use for chili or hamburger meat.

    x2 this is what we do. Tried the ribs once, it wasn't worth it.
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