How many folks eat deer ribs?
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typically, our butcher debones and throws it in with the hamburger, but a friend of mine smokes them then wraps and freezes them. He gave me some to try, warm them up in the oven at 350F, elevated to let the grease drip and they were great, especially watching football with a couple of Coronas'
He only cut his in half, but this year I gave him some that I cut in 8" pieces for "riblets". I hope New England makes the playoffs, the riblets will come in handy!
He only cut his in half, but this year I gave him some that I cut in 8" pieces for "riblets". I hope New England makes the playoffs, the riblets will come in handy!
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Same here.
I've cooked them. Boiled, baked, BBQ'd, heavily sauced. And quite frankly, never cared for them. Now they all just get converted into something more tasty. Usually sausage.
Being on the inside against the warm guts, any gut-shot or left-overnight deer will definitely have off-tasting ribs. This is where the blood settles and bacterial levels sky rocket. I don't even think about eating them if that's the case.....just chuck them out.
Maple
I've cooked them. Boiled, baked, BBQ'd, heavily sauced. And quite frankly, never cared for them. Now they all just get converted into something more tasty. Usually sausage.
Being on the inside against the warm guts, any gut-shot or left-overnight deer will definitely have off-tasting ribs. This is where the blood settles and bacterial levels sky rocket. I don't even think about eating them if that's the case.....just chuck them out.
Maple
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neck
I must say that the neck is one of the best roast you can get very good in a slow cooker the best part of the animal DUTCH
Ribs, cut to size, trimmed of most of the gamey tallow, then frozen. To cook, wash well in cold water, then braised/browned (along with other pieces of stewing deer) in pot, add two jars of homemade tomato sauce, "11 secret spices", bring to boil, then slow simmer for a few hours.
RESULT: Best Spagetti sauce ever.
RESULT: Best Spagetti sauce ever.
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Micro Axe 340, Matrix 380, Matrix 355, Matrix 350, Exocet 200
ComfyBear Strings
G5 Montecs 125gr., SlickTrick 125 gr. Magnums
To thine own self be true.
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Live thy truth, doth not be false to any man.
I have tried the ribs and don't care for them. and they are a lot of work for not a lot of return and what you get isn't all that good table fare.
Now when I butcher my deer I take the back strap, the hams, the mouse meat, the neck if it is big enough. I generally do not take the front shoulders as there is not a lot left or all bloodshot after I shoot the deer, It it is not bloodshot I will take what I can.
Now when I butcher my deer I take the back strap, the hams, the mouse meat, the neck if it is big enough. I generally do not take the front shoulders as there is not a lot left or all bloodshot after I shoot the deer, It it is not bloodshot I will take what I can.
I have tried the ribs and don't care for them. and they are a lot of work for not a lot of return and what you get isn't all that good table fare.
Now when I butcher my deer I take the back strap, the hams, the mouse meat, the neck if it is big enough. I generally do not take the front shoulders as there is not a lot left or all bloodshot after I shoot the deer, It it is not bloodshot I will take what I can.
Now when I butcher my deer I take the back strap, the hams, the mouse meat, the neck if it is big enough. I generally do not take the front shoulders as there is not a lot left or all bloodshot after I shoot the deer, It it is not bloodshot I will take what I can.