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post #1 of 7 (permalink) Old 12-02-2008, 12:33 PM Thread Starter
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ribs

Im looking for a good recipe for deer ribs and also a pepperroni recipe
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post #2 of 7 (permalink) Old 12-06-2008, 02:36 AM
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I did my first attempt at deer ribs the other day, and treated them much like shortribs. I made a braising sauce based on lemon juice, red wine vinegar, and a little Worcestershire. Added brown sugar, molasses, onion and garlic powder, salt and pepper. Plus some thyme and coriander for good measure (I need to figure out why I can't cook anything without coriander). I cooked them at 350 sealed in foil for a bit over 3 hours.

They were very good while hot. Fell right off the bone, and tasted great. When they were cold the fat started to solidify again, and became a little chalky. I think in the summer I would cook them a bit shorter in the oven, then throw them on a grill on high heat to let some of the fat drip away. Maybe at that point throw on a bit of a more traditional BBQ sauce.
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post #3 of 7 (permalink) Old 12-06-2008, 09:50 AM
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glad to hear im not the only guy who eats the ribs.to make pepperoni try a place called LEM they sell kits to make anything

Now therefore take, I pray thee, thy weapons, thy quiver and thy bow, and go out to the field, and take me some venison.
Genesis 27:3 "The thinking deer hunter should mature through three phases during his hunting life. First phase, "I need to kill a deer." Second phase, I want to harvest a nice deer. And last phase, we must manage this resource so our children and their children can experience the grand tradition of good deer hunting." - Jim Slinsky
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post #4 of 7 (permalink) Old 12-06-2008, 07:13 PM
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I was amazed when I heard processors usually just throw the ribs away. The woman who helped me butcher told me they often weren't worth bothering with as well (and everyone else says she usually goes overboard trying to retain all the meat).

In some ways they seemed to have advantages over beef ribs. The bone to meat ratio seemed slightly higher once they were cooked, and the ribs pulled out incredibly easily. The texture of deer fat does seem one obvious disadvantage, but I think even beef and pork ribs should usually be cooked long enough to render the fat.
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post #5 of 7 (permalink) Old 12-07-2008, 11:20 PM
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hang the rib cages and the birds will pick them clean,
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post #6 of 7 (permalink) Old 12-08-2008, 09:40 AM
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let the birds hunt for their own deer i want that meat

Now therefore take, I pray thee, thy weapons, thy quiver and thy bow, and go out to the field, and take me some venison.
Genesis 27:3 "The thinking deer hunter should mature through three phases during his hunting life. First phase, "I need to kill a deer." Second phase, I want to harvest a nice deer. And last phase, we must manage this resource so our children and their children can experience the grand tradition of good deer hunting." - Jim Slinsky
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post #7 of 7 (permalink) Old 12-09-2008, 01:39 AM
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If I was cooking deer ribs, I would parboil them to remove most of the fat then slow cook them with your favorite sauce. I like mesquite wood for babyback ribs.
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