Deer Ribs Recipes

DEER RIBS

Deer Ribs image

Foolproof method for a tasty part of the deer many hunters ignore.

Provided by chad & nikki

Categories Meat and Poultry Recipes Game Meats Venison

Time 18h15m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup apple cider vinegar
1 (12 fluid ounce) bottle dark beer
3 celery ribs, chopped
3 carrots, chopped
3 chopped red bell peppers
1 head garlic, peeled
1 chopped onion
6 pounds venison ribs
2 tablespoons Cajun seasoning
Salt and pepper, to taste

Steps:

Preheat oven to 200 degrees F (95 degrees C).
Pour vinegar and beer into a large roasting pan. Add the celery, carrots, peppers, garlic, and onion. Rub the venison ribs with Cajun seasoning, salt and pepper to taste. Place ribs in roasting pan and cover with a tight fitting lid or aluminum foil.
Bake in preheated oven for 18 hours, or until the meat is falling off of the bone.

Nutrition Facts : Calories 546.5 calories, Carbohydrate 16.3 g, Cholesterol 317.5 mg, Fat 9.6 g, Fiber 3.4 g, Protein 88 g, SaturatedFat 3.6 g, Sodium 1077.1 mg, Sugar 5.5 g

VENISON RIBS

Venison Ribs image

Most butchers throw the venison ribs out or use the meat between the bones for hamburg. My hubby's hunting party butcher their own meat, and keep the ribs for this tasty recipe. You can barely tell it's deer meat. I guess this recipe could be used for beef or pork ribs also, but I've never tried it with any other meat. Where the recipe calls for BBQ sauce I use Recipe #419251 but you can use your favorite sauce.

Provided by queenbeatrice

Categories Easy

Time 8h

Yield 4 racks of rib, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup red wine
1 cup beef broth
1/2 cup coffee
2 tablespoons honey
1 teaspoon oregano
1 teaspoon chili pepper
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
2 bay leaves
1 garlic clove, chopped
1 onion, chopped

Steps:

Place all ingredients in plastic bag with ribs and let sit in refrigerator for six hours or overnight.
Remove ribs, brush with BBQ sauce and cook in 375 degree oven for 1 1/2 to 2 hours, recoating wings with sauce halfway through. Until meat falls off bone.

Nutrition Facts : Calories 100.6, Fat 0.2, Cholesterol 0.2, Sodium 161.3, Carbohydrate 13.9, Fiber 0.5, Sugar 10.3, Protein 0.9

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