Home Forums Hunting & Shooting Hunter's Campfire Venison Ribs Anyone

Have had a few venison ribs cooked the way you are doing, they were excellent.

I've done them in the smoker they're ok until they cool off slightly then the fat becomes like candle wax. I make soup from them now. After you simmer them you leave it in the garage overnight and pull the fat off the top before you proceed. Add a little bacon grease olive oil to it to fix the texture of any fat you missed.

I had them one time, and they were outstanding. Grilled over an oak wood fire.

Off a yearling they are delicious. Of a buck this early they might be good depending on what he has been eating. I would strip all the fat off myself. The deerfat on the deer here isn't good.

Fawns are the best!

CiCi’s and MAC D’s over fresh venison?

I swear, an African Pygmy woman with piss flaps hanging to her knees has better food sense than you. Lol.

I like them.You really need to cook them 4-5hrs.Either in the oven or BBQ.If you BBQ them cook for about three hours and wrap them in butcher paper for about two hour.I think roasted in the oven is the best.

I roast them and the leg bones for making bone broth.

BP...

Good eatin!

Looks good! Thanks for sharing. Might give that a go!

No. Too much fat and marrow. Venison fat tastes just plain awful to me and marrow in the bones gives a strong taste. Why I bone out deer and don't saw bone. The dust is awful. In the Dumpster with the rest of the bones.

Venison fat, tallow, sticks to the roof of your mouth and the rib area is the worst. I love the meat not the fat. Tried it a few times but these days I'll avoid it.
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Jim

I had a really horrible experience with the first set of venison ribs I cooked. The buck had been taken in warmer weather, and I'd not gotten to it right away. The ribs tasted like freshly mown grass.

Blech!

Luckily the rest of the buck tasted quite good. That put me off deer ribs for a while.

I finally started reading venison rib recipes and thought I'd give it another try. In those days, I was still taking my deer to Jake at the Lenoxburg store for processing. Jake knew me well. I arrived at the store when Jake was getting rather harried and overworked.

"I'd like to try cooking some venison ribs," I said, as Jake took my information on the buck I'd just brought in.

"If you wouldn't keep blowing up their chests, I might be able to give you some." he snapped.

He tried to apologize while I was laughing my head off. I'd have none of it. He was absolutely right.

Over the years, I've had a few more tries at venison ribs. None of them have turned out well.

Never deer ribs, once had elk ribs in elk camp, worst meal I ever had!

"Deer fat is nasty!"

This! ^ corn fed or acorns.

One camp cook we had spent about 14 hours roasting and basting and babysitting a rack of fresh elk ribs, damn was he proud when everyone came in at dark for supper. They were the toughest, most gamey, awful boney things anyone had ever tried to choke down. Nobody was even about to complain but when the cook himself grabbed a couple and made his plate it took one bite before he tossed them in the trash box and started opening cans of soup.

Tried cooking whitetail deer ribs a couple of times but gave up as never could remove of enough of the fat to get rid of the bitter aftertaste.
Seemed to me too that much like paraffin does, deer tallow starts to cool and solidify quicker than other animal fat.

I take the ribs and some other bones out back, run a rope through them and tie them to the base of a tree. Then set a trail camera over it and see what come along. Usually fisher, yotes, foxes (red and grey) and an occasional raccoon.

You need to post that recipe

You are what you eat. Acorn fed deer I stick with the better cuts away from the bone (no ribs) . Areas and animals that have no access to that kind of feed (mast) can be a different deal....