Home Forums Hunting & Shooting Hunter's Campfire Venison Ribs

Home from a successful deer hunt. We use to just cut the meat off the ribs and throw them in with the burger. The last couple years I have been smoking and baking them. They've turned out really well. I have a crazy notion to make ribs and sauerkraut. Has anybody ever done that or how would do you do it?

Pretty hard to keep them from drying.

Never done it but I would keep the smoke under 175 for two hours and finish in a dutch oven, ribs on a trivet with beer or broth, 200 degrees for 2-3 hours.

Yes on the sauerkraut.

Not with deer but I've done it with elk.

I got them just sorry enough to to fit in the crockpot and coiled them in there until I couldn't fit anymore. Filled 1/3 with water and dumped a bunch of BBQ over them. Cooked on low all day, pull bones out tender when it came out. It was pretty good!

Lon, I do that occasionally, not award winning, but good. I pressure cook the ribs and part of the brisket in a beef broth and your favorite seasonings til the meat is fork tender, layer kraut in pyrex dish, a layer of thick cut onions, ribs on top. Sprinkle paprika or smoked paprika. Oven not too hot, maybe 325 or so, bake until onions are almost mushy, spritz with beer or a little cider vinegar/water mix if the meat looks like it's drying out. We treat beef shortribs about the same, just the seasonings are differrent.

Venison sausage and sauerkraut is a good combo

My favourite part of any deer or moose are the short ribs. Seared on the grill, and in the crock pot for at least 6 hours, with some beef broth and maybe some tomato sauce. I don't bother removing any silver skin, it all melts and adds flavour. Wish I had known this years ago when I used to grind it all.

Nice buns to go with your ribs.

I put then in an InstaPot for about 20 min under pressure and they finish then on the grill to get a good char on them. This way the meat falls of the bone and the char sends it to a new level. Use whatever sauce or spice turns you on.

Mom makes a deer rib and sauerkraut meal where she boils the deer ribs and some bratwurst sausage links in a pot of beer and adds sliced dill pickles in at some point about halfway through then throws the ribs and links on a grill for a minute to get some color and dry the edges and serves with hot sauerkraut, mashed potatoes and brown gravy that has sliced dill pickles in it. I’ve tried to get the recipe written down but she changes it a little every time and her cook time is always “until it looks right” or cook “until it feels right with a fork”. Or uses different sausage flavors if the meat market has something that looks good.

Put 'em in the smoker with Alderwood for an hour or two, then into the crock pot with Hickory sauce and a couple cans of beer.

Never had luck with em tasted like candle wax🤢

In a slow cooker with kraut, caraway seeds, a bay leaf, garlic clove, black pepper, and red wine works well.

What are short ribs?




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