Deer Ribs Recipes
DEER RIBS
Foolproof method for a tasty part of the deer many hunters ignore.
Provided by chad & nikki
Categories Meat and Poultry Recipes Game Meats Venison
Time 18h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Pour vinegar and beer into a large roasting pan. Add the celery, carrots, peppers, garlic, and onion. Rub the venison ribs with Cajun seasoning, salt and pepper to taste. Place ribs in roasting pan and cover with a tight fitting lid or aluminum foil.
- Bake in preheated oven for 18 hours, or until the meat is falling off of the bone.
Nutrition Facts : Calories 546.5 calories, Carbohydrate 16.3 g, Cholesterol 317.5 mg, Fat 9.6 g, Fiber 3.4 g, Protein 88 g, SaturatedFat 3.6 g, Sodium 1077.1 mg, Sugar 5.5 g
HOT & STICKY VENISON RIBS WITH BREW BERRY BBQ SAUCE
Make and share this Hot & Sticky Venison Ribs With Brew Berry BBQ Sauce recipe from Food.com.
Provided by CountryLady
Categories Wild Game
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In medium bowl, combine Cajun seasoning & salt; rub ribs with spice mixture, pressing the spices into the meat to adhere.
- Lay onion & jalapenos in the bottom of a roasting pan, top with ribs and add ale.
- Cover & braise/roast in a preheated 375F oven for 1 ½ - 2 hours, until meat is tender & bones can be easily pulled from the meat.
- Mash half the berries, then whisk together with the butter, brown sugar, honey, hot sauce, BBQ sauce and salt & pepper to taste; set aside for basting.
- Remove ribs from pan & discard braising liquid; grill ribs at medium-high (450 - 500F), basting liberally with the sauce, for 8 - 10 minutes per side.
- Remove from grill, slice between bones & serve with extra sauce; garnish with remaining blueberries.
Nutrition Facts : Calories 269.1, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 2694.9, Carbohydrate 44.8, Fiber 1.8, Sugar 37, Protein 1.3
VENISON RIBS
Most butchers throw the venison ribs out or use the meat between the bones for hamburg. My hubby's hunting party butcher their own meat, and keep the ribs for this tasty recipe. You can barely tell it's deer meat. I guess this recipe could be used for beef or pork ribs also, but I've never tried it with any other meat. Where the recipe calls for BBQ sauce I use Recipe #419251 but you can use your favorite sauce.
Provided by queenbeatrice
Categories Easy
Time 8h
Yield 4 racks of rib, 4 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in plastic bag with ribs and let sit in refrigerator for six hours or overnight.
- Remove ribs, brush with BBQ sauce and cook in 375 degree oven for 1 1/2 to 2 hours, recoating wings with sauce halfway through. Until meat falls off bone.
Nutrition Facts : Calories 100.6, Fat 0.2, Cholesterol 0.2, Sodium 161.3, Carbohydrate 13.9, Fiber 0.5, Sugar 10.3, Protein 0.9
BEER RIBS
Beer isn't just for drinking. Here, it's drizzled on top of the ribs to help the meat break down as it cooks low and slow in an oven. It's also the star ingredient in the barbecue sauce that glazes these super tender ribs that are finished off on a grill for a slightly smoky flavor.
Provided by Eddie Jackson
Categories main-dish
Time 9h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
- Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
- Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
- Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
- Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
- Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.
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HOW TO COOK VENISON / DEER RIBS - FORAGER CHEF
From foragerchef.com
- Cut ribs to a size you can eat. Harvesting the ribs from deer isn’t as easy or clean like fileting off a backstrap. You need to have a saw on hand, and with either a hand saw and a sawzall or reciprocating saw (my preference) it’s still a challenge to cut nice looking, clean cuts, especially if you’re processing your deer alone, as many people still do, including myself more often than not.
- Trim them *really* well. Secondly, venison ribs are generally very lean as far as meat goes, but they have plenty of fat on them, and, unless you like the taste of deer chapstick, or are looking for food that will instantly put you to sleep, you’re going to want to trim them, meticulously.
- Remove the membrane (optional) The other, slightly less-important thing to mention about preparing venison ribs for cooking is the membrane on the side of the ribs that houses the organs.
- Use a combo of wet and dry cooking. Lastly, cooking. After trimming the ribs to an inch of their life, you’re going to be left with some lean ribs–really lean.
- Try not to over cook them. I don’t like my ribs falling off the bone, and, if you were to enter ribs in a barbecue challenge, you’d get docked point for sloppy, fall-off-the bone ribs.
TENDER BBQ DEER RIBS – I AM HUNTER
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MEAT WEEK: HOW TO COOK WHITETAIL DEER RIBS | FIELD
Wrap the ribs tinfoil to prevent the ribs from drying out. Place the ribs in the oven and cook for about four hours, checking every 30 minutes for …
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THE BEST RIBS IN RED DEER - TRIPADVISOR
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I NEVER EAT OR COOKED DEER RIBS BEFORE IS THERE ANY GOOD …
Use only buck ribs, there is less fat on them. Trim the fat like they do beef ribs that you see in the store. Put your favorite rub on them. Smoke them in a smoker like you would regular pork ribs I like to smoke them for 3 hours at 2:25 then I put them in a pan with barbecue sauce and grapefruit juice mixed together 50/50 .
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From answers.fieldandstream.com
THE 10 BEST RESTAURANTS IN RED DEER UPDATED JUNE 2022
Famoso Neapolitan Pizzeria. “Best oven thin crust pizza in red deer!”. “From the crust to the toppings a enjoyable pizza experience.”. 7. Queen's Diner. 8. Tandoor N Flame Restaurant. 9. Westlake Grill at Heritage Ranch.
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HOW TO COOK VENISON RIBS | LIVESTRONG
Step 4: Season and Brown. Remove the ribs from the slow-cooker. If you cooked them in a liquid other than barbecue sauce, season them with salt and pepper or a dry rub. Place them on a broiler pan under high heat for 10 to 15 minutes or until the ribs and sauce are lightly browned, turning once.
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HOW TO MAKE BONELESS VENISON RIBS - FORAGER CHEF
Put a sheet of parchment large enough to wrap the ribs stacked 2-3 high on a work surface, wrap snugly in parchment like a package, then repeat with a sheet of foil. Put the packets on a baking sheet and bake/steam in the oven for 3hours at 250 F or until the bones move easily from the meat. Remove the pan from the oven, wrap the hot packet in ...
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HOW TO GRILL DEER RIBS | GONE OUTDOORS | YOUR ADVENTURE AWAITS
Preheat the grill to medium heat. Cut the ribs into 4-inch pieces for single servings. Trim any excess fat from the ribs. Grill the ribs for about 8 to 10 minutes on one side. Turn the ribs with tongs and cook for another 8 to 10 minutes. Apply barbecue sauce with a basting brush during the final 2 to 3 minutes of grilling.
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MOTLEY CRUE: TOMMY LEE BOWS OUT HALF WAY THROUGH REUNION TOUR
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VENISON RIBS - DON'T WASTE TIME GRINDING DEER RIB MEAT
Step 2: Boiling. Done correctly, the boiling process will both (1) render fat out of the ribs and (2) tenderize the rib meat. This will lead to a great tasting meat that falls off the bone, leaving you with a plate of clean, white, glistening rib bones. Place the venison ribs in a pot on the stove. Fill the pot with enough water to cover the ...
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Mid and late summer sees a shift in what deer eat to 2 nd choice browse plants and early fruits, such as grapes and berries. As fall approaches, whitetails must find and consume large quantities of carbohydrate rich foods such as acorns, chestnuts, apples and pears. Nuts and mushrooms are high in phosphorus, which is needed to replace what is ...
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GOT SOME VENISON RIBS? HERE'S HOW TO COOK THEM THE RIGHT WAY
For example, recipes for deer hearts, livers, tongues and other organs are becoming more common. However, recipes for venison ribs just seem to be lacking. Thanks to Steve Rinella, though, that's about to change. Just check out this recipe below to get the most out of some venison ribs. There isn't a whole lot of meat there, but what you can ...
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Place ribs on the cool side the grill, above the wood chips, re-sauce and let smoke for an hour so. You can also do this process on a wood pellet grill such a Traeger. Just set it to the smoke setting and let it cook for about the same amount of time. 7. Re-sauce one more time and move the ribs over to the hot side of the grill for 3-5 minutes.
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VENISON RIBS WITH BARBECUE SAUCE | RICARDO
In a blender, purée the sauce until smooth. In a large bowl, coat the meat with the sauce. Cover and refrigerate for about 12 hours. Preheat the grill, setting the burners to medium. Oil the grate. Grill the ribs for 5 to 6 minutes per side, brushing with the sauce while cooking. Serve with a …
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DEER RIBS: A FOOLPROOF BONE-IN RECIPE THAT NEVER FAILS
Directions. Remove the membrane and trim the ribs of excess tallow and gristle. Cut the rack into 4- to 8-rib sections. Sprinkle the rib sections with a pinch of salt and pepper and place them in a slow cooker with a can of root beer and two cups of water.
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BRAISED VENISON SHORT RIBS - MISS ALLIE'S KITCHEN
Add the garlic, salt, pepper, and dried thyme and cook for 2 minutes. Deglaze the pan with the wine and apple cider vinegar and then add the broth and tomato sauce. Bring the liquid to a boil and remove from the heat. Add the short ribs back to the pan and make sure they’re all covered with the sauce.
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7 BEST DEER RIBS IDEAS | DEER RECIPES, DEER MEAT RECIPES, SMOKED …
Sep 24, 2019 - Explore My Info's board "deer ribs" on Pinterest. See more ideas about deer recipes, deer meat recipes, smoked food recipes.
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13 DELICIOUS SIDE DISHES FOR RIBS | ALLRECIPES
Thyme Roasted Brussels Sprouts with Fresh Cranberries. "Turn boring Brussels sprouts into a sophisticated side dish by combining earthy thyme, sour cranberries, and sweet maple syrup," says recipe creator France C. "This lightly sweetened dish is a great way to highlight delicious fall flavors."
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Preheat the oven to 300 degrees Fahrenheit. Cover the ribs with the roaster lid or foil. Bake the ribs for 4 hours, basting every 30 minutes with pan juices or melted butter. Increase the heat to 400 F and remove the lid or foil when the ribs are tender. Roast at 400 F until nicely browned, about 5 to 10 minutes.
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Preheat the oven to 400°F. Lightly coat the rib roast with a bit of oil, and salt and pepper it. In a cast-iron skillet large enough that the roast doesn’t touch the sides, over medium-high heat, lightly sear all surfaces, using tongs to turn the meat and to …
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1. After removing as much exterior fat, and connective tissue as you can, cut the ribs into roughly 4 to 6 inch segments. Next throw all of the boil ingredients in a pot, and boil the ribs for roughly 1 to 1.5 hours. This will depend on the toughness, age, and gender of the deer.
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Chop the onions and garlic, separate ribs by twos, and throw it all in the slow cooker. Rinse off your ribs (make sure they’re defrosted if you dug them up from the freezer) and mix them in with the chopped stuff. Pour in apple cider vinegar, water, and beer. Sprinkle cinnamon, nutmeg, salt and pepper on top. Cook for 6 hours on high.
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From deeranddeerhunting.com
3 VENISON RIB RECIPES TO KEEP IN YOUR BACK POCKET
1 head of garlic (peeled) 1 chopped sweet onion. about 6 lbs of ribs. Preheat oven to 200 degrees. Pour and mix vinegar and beer into a roasting pan. Add the celery, carrots, peppers, garlic, and onions. Rub the ribs with the cajun seasoning and place in the roasting pan. Cover tightly with plastic wrap and then again with aluminum foil.
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SMOKED VENISON RIBS [BEST RECIPE, BRINE, RUB, WOOD]
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Place the deer ribs into a large baking dish. Coat the ribs all over with the marinade. Cover and let marinate in the refrigerator for at least 4 hours and up to 12 hours. Pre-heat your oven to 330 degrees F. Pour just enough stock into the baking pan until the ribs are about halfway covered. Cover the pan with foil and cook for about 2 hours ...
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Heat the oven to 225 degrees Fahrenheit. Season the deer ribs to taste and place them on top of the vegetables in the dish. Pour enough stock or broth to nearly submerge the deer ribs and cover the dish with aluminum foil. Place the deer ribs in the oven and braise them until you can pull a bone away easily, about two hours.
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SMOKED BBQ VENISON RIBS, A RICH AND FLAVORFUL ALTERNATIVE TO PORK
Allow the ribs to smoke until the meat is tender and has significantly pulled away from the bones, 1 1/2 to 2 hours. Doctor the sauce. As the ribs smoke, combine the BBQ sauce and coffee in a small saucepan and warm over medium-low heat. Allow the sauce to simmer for approximately 5 minutes until it has thickened slightly.
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FROM THE COOKBOOK: BARBECUED DEER RIBS | AN OFFICIAL JOURNAL OF …
Method 1: Place five pounds deer ribs in a large heavy pan. Cover with water and simmer for one hour. Drain. Method 2: Wrap ribs in heavy duty foil and bake in 350 degree oven for one and a half hours. Unwrap and drain drippings. Combine the ingredients above.
From americanhunter.org
From americanhunter.org
SMOKED DEER RIBS - CANADA IN THE ROUGH
Pre-heat smoker to 200°F. Remove the membrane on the back of the ribs with help from a butter knife or fork and paper towel. Season ribs with lots of salt on both sides. If you know your rub has a lot of salt skip this step or cut back on the amount. Cover ribs in yellow mustard, this will help the rub stick to the meat.
From canadaintherough.com
From canadaintherough.com
DEER RIBS FOOD- WIKIFOODHUB
DEER RIBS FOOD. Foolproof method for a tasty part of the deer many hunters ignore. Provided by chad & nikki. Categories Meat and Poultry Recipes Game Meats Venison. Time 18h15m. Yield 6. Number Of Ingredients 10. Ingredients; Nutrition; 1 cup apple cider vinegar: 1 (12 fluid ounce) bottle dark beer: 3 celery ribs, chopped: 3 carrots, chopped: 3 chopped red bell …
From wikifoodhub.com
From wikifoodhub.com
VENISON RIBS | MEATEATER COOK
Cook at full pressure for 30 minutes. If using a slow cooker, cook on high for 2 to 3 hours or low for 6 to 8 hours. By then, the ribs should be fairly tender. The measure of a perfectly cooked venison rib will be if the meat hangs on to the bone when picked up, but if you shook the bone the meat would start to fall off.
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From themeateater.com
HOW TO COOK DEER RIBS RECIPES ALL YOU NEED IS FOOD
BBQ Rub: 1/2 cup kosher salt: 2 tbsp. granulated garlic: 1 tbsp. ground black pepper: 1/2 cup chili powder: 2 tbsp. cumin: 2 tbsp. Hungarian paprika: 1 tbsp. smoked paprika
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From stevehacks.com
CALORIES IN VENISON/DEER RIBS AND NUTRITION FACTS
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