How many folks eat deer ribs?
Moderator: Excalibur Marketing Dude
How many folks eat deer ribs?
I have a reason for asking, and I'll get to it later. So, how many eat the deer ribs?
"Gun Control Laws"--trying to nag criminals into submission.
Re: How many folks eat deer ribs?
I have tried them. Greasy and gamey.Hi5 wrote:I have a reason for asking, and I'll get to it later. So, how many eat the deer ribs?
I come by my name honestly.
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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.
Dave
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.
Dave
2007 Exomax
String by "Boo"
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String by "Boo"
Bolts by "GREYWOLF" and "John"
Dan Miller quiver mount
Varizone Scope
Butler Creek and Excalibur scope caps
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.
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.
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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!
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!
Grizz
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