cooking deer ribsgreenspun.com : LUSENET : Countryside : One Thread
I killed a deer and saved the ribs. I noticed a lot of tallow (fat) marbled in and around the ribs. It was impossible to get all of it. I have heard that you need to remove this to make the meat eatable. I thought about boiling the ribs in seasoned water for about 45 minutes and then smoking them in my brinkman smoker. Will this remove the tallow or is there a better way to cook them. Most of my friends throw away the rib cage and I want to save them if possible. Thanks Bobby
-- bobby achord (email@example.com), November 28, 1999
We used to pressure cook them for about 10 mins. drain off liquid then season for BBQ or crock pot or baking.I liked BBQ the best
-- Rick wyckoff (firstname.lastname@example.org), November 28, 1999.
I too use the pressure cooker first. They are also good on the grill or can be put in the oven, seasoned with BBQ sauce or sage and spices like a pork roast. If you let them get really chilled first, you can sometimes peel and trim off a lot of the tallow before cooking.
-- Marci (email@example.com), November 28, 1999.
How many pounds pressure?
-- Brenda Montanye (firstname.lastname@example.org), November 28, 1999.
a Pressure cooker not canner. I have not seen a cooker with a gauge.
-- Rick wyckoff (email@example.com), November 29, 1999.
My cooker has a weighted guage as opposed to a numeric one. I have heard that they are 15 lbs. but I am unsure about this.
-- Marci (firstname.lastname@example.org), November 29, 1999.
The only time my venison ribs came ok was when they were "SLOW" cooked over a camp fire. It took a good eight hours for these, only because we were out hunting at the time. Try it over a BBQ, but cook it SLOW
-- (email@example.com), November 29, 1999.
I just use a slow oven[325*F] for 1-1&1/2hrs.Set the ribs so the grease drips off.They'll still be greasy,but so what??It's only time of the year that I eat ribs[cost/lb of beef or pork ribs is excessive + ribs take up too much freezer space.][The ribs,tongue,tenderloins, liver, kidneys and heart I eat first] I just generously salt or season them as I eat them.That grease ought to make good soap or candles-feels like it has the same levels of stearic acid as beef fat. Happy hunting, Karl Using your smoker ought to turn out fine.
-- Karl Bechler (firstname.lastname@example.org), November 30, 1999.
I too vote for Bar-B-Q for the ribs. They take up too much space in the freezer so I try to have a celebration dinner after we finish butchering the deer. We invite 2 - 4 extra adults plus kids, bake a lot of potatoes, have some salad and then grill and/or bake the ribs. Our Iowa deer are corn feed and tastey, even with all the fat. We try to let most of the fat drip off. It's an easy way to socialize and fun. Good luck.
-- Kathy (email@example.com), December 04, 1999.
You want to take off what fat you can without making a career of it. After that, I just, cut between the ribs with a knife to seperate them and expose more of the flesh (still joined at brisket end). Marinate (the new McCormacks "grill-mates are excellent) or add BBQ sauce and grill them. Deer fat is not as tasty as beef, but I think the aversion to it is over-blown.
-- Brad Traver (firstname.lastname@example.org), December 14, 1999.
I have done venison ribs many times. At first I just cooked large chunks (whatever would fit in my covered pot) until the meat fell off the bones. Then removed the bones and let cool so the fat comes to the top. Remove as much fat as you can and cook again. Skim the hardened fat again. When I have removed as much fat as I can- and by the way, the chickens just LOVE that fat, not to mention the wild birds- I can the meat and juice that is left. The time and pressure came from the Ball Blue Book. Lately I have been roasting the ribs in the oven until a lot of the fat has dripped off, then cooking in a pot of water until the meat falls off the bones. Process the same after that, the only difference is roasting first. I prefer the roasted taste, it seems a little richer to me. The canned meat can be used in soups, stews, spaghetti sauce, chili, sloppy joes, and probably a lot more recipes I haven't even thought of yet. There is a LOT of meat on those ribs. And if you don't want to go to the trouble, hang the rib cage where you can watch the winter birds feast. They need the protein and fat in the cold weather. I'm assuming you live in the country where city folk won't get grossed out by a rib cage hanging by your living room window.
-- Peg (email@example.com), February 18, 2000.