Best 3 Deer Ribs Recipes

Are you seeking a unique and flavorful culinary experience? Look no further than the delectable delicacy of deer ribs! These tender and juicy ribs offer a tantalizing taste that will leave you craving for more. Whether you're a seasoned chef or a novice cook, embarking on a culinary adventure with deer ribs is an experience you won't want to miss. From selecting the perfect cut of ribs to mastering the art of cooking them to perfection, this guide will provide you with all the essential knowledge and helpful tips to create a mouthwatering dish that will impress your taste buds and satisfy your hunger.

Here are our top 3 tried and tested 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

HOT & STICKY VENISON RIBS WITH BREW BERRY BBQ SAUCE

Hot & Sticky Venison Ribs With Brew Berry BBQ Sauce image

Make and share this Hot & Sticky Venison Ribs With Brew Berry BBQ Sauce recipe from Food.com.

Provided by CountryLady

Categories Wild Game

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons cajun seasoning
2 tablespoons kosher salt
3 meaty racks venison side ribs (1 1/2 - 2 lbs each)
1 large onion, sliced
2 jalapeno peppers, sliced
2 (10 ounce) bottles tasty ale (your favourite)
1 pint blueberries
1/4 cup butter, melted
1/2 cup brown sugar
1/4 cup honey
1/4 cup hot sauce (Louisiana style)
2 tablespoons gourmet style barbecue sauce (your favourite)
salt
pepper

Steps:

In medium bowl, combine Cajun seasoning & salt; rub ribs with spice mixture, pressing the spices into the meat to adhere.
Lay onion & jalapenos in the bottom of a roasting pan, top with ribs and add ale.
Cover & braise/roast in a preheated 375F oven for 1 ½ - 2 hours, until meat is tender & bones can be easily pulled from the meat.
Mash half the berries, then whisk together with the butter, brown sugar, honey, hot sauce, BBQ sauce and salt & pepper to taste; set aside for basting.
Remove ribs from pan & discard braising liquid; grill ribs at medium-high (450 - 500F), basting liberally with the sauce, for 8 - 10 minutes per side.
Remove from grill, slice between bones & serve with extra sauce; garnish with remaining blueberries.

Nutrition Facts : Calories 269.1, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 2694.9, Carbohydrate 44.8, Fiber 1.8, Sugar 37, Protein 1.3

Tips:

Choose the right ribs: Look for ribs that are meaty and have a good amount of marbling. Avoid ribs that are too lean or have a lot of fat.
Prepare the ribs properly: Remove the membrane from the back of the ribs and trim off any excess fat. Cut the ribs into individual pieces or leave them whole.
Season the ribs liberally: Use a combination of salt, pepper, garlic powder, onion powder, and paprika to season the ribs. You can also use a store-bought rib rub.
Cook the ribs slowly and low: The best way to cook deer ribs is to cook them slowly and low. This will help to tenderize the meat and make it fall off the bone.
Use a variety of cooking methods: You can cook deer ribs in the oven, on the grill, or in a smoker. Each method will give the ribs a slightly different flavor and texture.
Don't overcook the ribs: Overcooked ribs will be tough and dry. Cook the ribs until they are tender and slightly pink in the center.
Let the ribs rest before serving: Let the ribs rest for 10-15 minutes before serving. This will allow the juices to redistribute throughout the meat.

Conclusion:

Deer ribs are a delicious and versatile cut of meat. With a little preparation and cooking, you can create a variety of mouthwatering dishes that will please even the most discerning palate. So next time you have a chance to get your hands on some deer ribs, be sure to give one of these recipes a try.