How many folks eat deer ribs?

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Hi5
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How many folks eat deer ribs?

Post by Hi5 » Tue Nov 25, 2008 9:02 pm

I have a reason for asking, and I'll get to it later. So, how many eat the deer ribs?
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Dumbazz
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Re: How many folks eat deer ribs?

Post by Dumbazz » Tue Nov 25, 2008 9:03 pm

Hi5 wrote:I have a reason for asking, and I'll get to it later. So, how many eat the deer ribs?
I have tried them. Greasy and gamey.
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hetichunter
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Post by hetichunter » Tue Nov 25, 2008 9:03 pm

A lot of work for very little meat.
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wabi
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Post by wabi » Tue Nov 25, 2008 9:06 pm

Best part of the deer!!!!!!!!!!!
You could eat the ribs from 3 or 4 deer, then have to go to McDonalds and get a hamburger to fill you up, though! :lol: :lol: :lol:
In other words - delicious, but NOT filling. :wink:
wabi

mikej
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Post by mikej » Tue Nov 25, 2008 9:18 pm

i agree with everything said so far :lol: :lol: greasy gamey and not very filling but oh so tastey

LondonDave
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Post by LondonDave » Tue Nov 25, 2008 9:25 pm

Made Vension stew last year and made the mistake of putting the ribs in thinking they would help flavour the broth. Made it totally greasy and very gamey tasking. I ended up taking it off the heat and putting it outside until the grease/fat solidified. I skimmed it off and it was much better.

If you were going to make them I would boil them in vinnegar and water with an onion first and then throw them on the barbie.

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peter p
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Post by peter p » Tue Nov 25, 2008 9:29 pm

Yes, I do.
you have to know how to clean all the lard from them and they are good eating.
Deer have alot of ribs and I hate wasting meat.

The way I do it is cut the ribs to size, then slice (filet) the top layer of meat from the rib but not all the way (I leave it attached or you can remove it for sausage or stew) to expose the lard. Then I scrape away all the lard until only the meat is showing. They clean up pretty well. I then fold the top layer of meat back down and freeze.
I love BBQ deer ribs.

VixChix
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Post by VixChix » Tue Nov 25, 2008 9:49 pm

I don't. I haven't had any yet that I like.
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Long Trang
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Post by Long Trang » Tue Nov 25, 2008 9:51 pm

What a coincidence, I was about to ask this question!

Grizzly Adam
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Post by Grizzly Adam » Tue Nov 25, 2008 10:17 pm

Not me.

I take tenderloins, loins, hams and foreshoulders.

No shanks, ribs or neck.

This is a matter of personal preference and practicality. The return for the effort simply doesn't justify it for us. Too much work for too little return. I really don't like the meat from these parts of the deer, either.

I don't think of this as waste. Nothing in nature is wasted, and I return the little of a deer that I don't use to nature. The carcass of the doe I killed last night, for instance, was completely stripped by this afternoon ... nothing but bones and a hide. Our scavengers are amazingly efficient.

Part of the reason we find trying to utilize ribs, shanks and necks a losing battle may be that our deer are so very small compared to some of the horses y'all hunt! :D :D
Grizz

honker
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Post by honker » Tue Nov 25, 2008 10:22 pm

I've had them in the past but like others have mentioned... it's a lot of work for little meat.

This year i took as much meat from them and put them in the sausage bowl.

honker
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Post by honker » Tue Nov 25, 2008 10:24 pm

Grizzly Adam wrote:Not me.
Part of the reason we find trying to utilize ribs, shanks and necks a losing battle may be that our deer are so very small compared to some of the horses y'all hunt! :D :D

The neck is my fav. roast to put together...

Specially on a young one.

scratcherky
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Post by scratcherky » Wed Nov 26, 2008 6:44 am

The neck cooked in a crock pot until the meat falls off the bone mixed with an equal amount of boston butt cooked the same way and use your favorite BBQ sauce is excellent!
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ecoaster
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Post by ecoaster » Wed Nov 26, 2008 6:49 am

I cut the meat from between the ribs and grind it with the other end pieces for burger.
I hunt for memories, the meat's a bonus!

diesel
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Post by diesel » Wed Nov 26, 2008 7:34 am

Like ecoaster said remove the meat from the bone mix in with the rest of the meat and run it through the grinder.

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