Best 3 Will Dodges Oven Barbecued Venison Ribs Recipes

Are you looking for a delectable and tender venison rib recipe that will tantalize your taste buds? Look no further than Will Dodge's oven-barbecued venison ribs. This mouthwatering dish combines the rich flavors of venison with a sweet and smoky barbecue sauce, creating a culinary experience that is sure to impress. With its easy-to-follow instructions and minimal preparation time, this recipe is perfect for both experienced and novice cooks alike. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving for more.

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OVEN BARBECUED VENISON

Oven Barbecued Venison image

Make and share this Oven Barbecued Venison recipe from Food.com.

Provided by Iowahorse

Categories Deer

Time 1h25m

Yield 7-8 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs boneless venison (deer, elk, moose, antelope)
1 lb thick sliced bacon
1 cup chopped red onion
2 cloves minced garlic
1 cup ketchup
1/2 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup dark brown sugar
yellow rice (use only long-grain)
salt and pepper

Steps:

Cut venison into 1-inch cubes.
In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp.
Remove bacon, crumble, and set aside.
In a bowl or other container, mix all ingredients except venison and rice.
Salt and pepper to taste (or try 1 tablespoon of salt and one-eighth teaspoon pepper).
Drain venison and brown it in bacon drippings.
Pour off dripping and liquid.
Add bowlful of ingredients to venison.
Stir well.
Cover tightly and simmer about 1 hour, or until meat is tender.
Stir occasionally.
Cook rice.
Serve barbecued venison on rice.
Serves 7 or 8 Comment: Tough meat should be marinaded overnight.
The early settlers used ordinary milk.
Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so.
You may prefer it to other marinades because it doesn't flavor the meat.
Or, use your favorite marinade.
This recipe can also be used for other game, domestic meat, and fowl.

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

WILL DODGE'S OVEN BARBECUED VENISON RIBS

Will Dodge's Oven Barbecued Venison Ribs image

Will Dodge is a good friend of my dad. He is quite a characture. I tried to get him to sign up, because he loves to cook. I have a feeling that he will be sending me a lot of recipes. "We had a drink together, over the phone" "Here's one I sorta like..."

Provided by deb baldwin @messinthekitchen

Categories Other Main Dishes

Number Of Ingredients 17

Ingredients

SAUCE
1/2 cup(s) catsup
1/2 cup(s) water
1/4 cup(s) cider viniegar
1/4 cup(s) finely choped onion
3 tablespoon(s) brown sugar, firmly packed
2 tablespoon(s) worcestershire sauce
1 tablespoon(s) lemon juice
1 tablespoon(s) paprika
1 teaspoon(s) dry mustard
1 teaspoon(s) salt
1 teaspoon(s) liquid smoke flavoring
1/2 teaspoon(s) pepper
1 teaspoon(s) chili powder
RIBS
2 or 3 pound(s) ribs (deer, elk, antelope, pork, beef, moose, or whatever)
2 cup(s) water

Steps:

Venison Ribs: Extra step: Boil ribs in water first..and after boiling, one could let the water cool after the boiling part and skim off the fat after in collects on the top. I've done that. I've let them set until the fat coagulates on top and skimmed it off with a pancake spatula. Drain ribs. Beef or Pork ribs:Follow directions below. no need to do extra step.
In a small bowl, combine all sauce ingredients. Mix well. The sauce does a lot for the meat. In Dutch oven, combine ribs, 2 cups water with 3/4 cups of sauce, reserving remaining sauce. Heat rib mixture to boiling. Reduce heat; cover.
Simmer until ribs until ribs are tender, about one hour, rearrangeing ribs once or twice.
Heat oven to 350 degrees. Arrange ribs in roasting pan and brush with sauce. Bake 10 minutes and turn ribs over and brush with more sauce. Bake 10 minutes longer. Serve with remaining sauce.
"Actually I just dump all the remaining sauce on the second time and let 'em bubble in it. That heats the sauce and one can spoon it into a serving bowl when the bibs are served." "Have plenty of napkins available." "Enjoy...."

Tips:

Choose venison ribs that are meaty and have a good amount of marbling.
Trim the ribs of any excess fat and silver skin.
Make sure the ribs are completely thawed before cooking.
Use a dry rub that is specifically designed for venison ribs.
Apply the dry rub to the ribs at least 24 hours before cooking.
Cook the ribs slowly and low over indirect heat.
Baste the ribs with barbecue sauce during the last hour of cooking.
Let the ribs rest for at least 10 minutes before serving.

Conclusion:

Will Dodge's Oven Barbecued Venison Ribs are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are tender and flavorful, and the barbecue sauce is tangy and sweet. This recipe is sure to be a hit with your family and friends.