WhatTo Do With Bone and Ribs From Your Deer

This what I do. I cut most out as much fat as possible and save it to make suet balls for the birds(chickadees, woodpeckers etc.) Then I cure the bones and prepare them for the smoker.

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Place in smoker for 1 hour cold smoke and 2 hours hot smoke over hickory. Remove bones from smoker and place in stockpot with enough water to cover and boil until the meat starts to come off. Remove the bones and separate the meat from the bones. Place the meat back into the stockpot reduce the liquid and remove any fat from the surface of the liquid.

After the liquid has been reduced, let cool and place the pot in the refrigerator or cold cellar overnight. When it cools the mixture should have a gelatin consistency. Remove from pot and vacuum pack then place in the freezer.

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Use as a base for making soup when desired

Roe+

Looks good Roe+ Im glad to see you make the effort to use every thing. Can you use that base in a stew. Don

Great tip Mike, thanks very much.

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Originally Posted by severn don

Looks good Roe+ Im glad to see you make the effort to use every thing. Can you use that base in a stew. Don

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It is thick enough and meaty enough that I'm sure you could. I make my soups thick anyway.

Roe+

We make soup with the bones .... MMMMMM ..... comes out sooooo good!

Paul

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Originally Posted by Rodbender

Roe+ I hate your posts:mad: always make me drool :fish: great tip and sounds yummy

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Just wait until you see what's coming! LOL January is sausage month (and bacon and smoke pork chops), but I think this year, I will do my smoked venison meat loaf again. Haven't done it in a couple of years.

Roe+

I hang the entire spine in a birch tree for the birds to clean up. The rest of the bones get dumped in the bush to feed scavengers.

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Originally Posted by Kilo Charlie

I hang the entire spine in a birch tree for the birds to clean up. The rest of the bones get dumped in the bush to feed scavengers.

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In my family we waste nothing. You might be surprised at how much meat you are actually throwing away.

Roe+

I use the rib meat to go into sausages along with the other trimmings.

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Originally Posted by jim

I use the rib meat to go into sausages along with the other trimmings.

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So do I for the larger pieces that are easier to get, then the remainder gets cured, sent to the smoker and boiled down. Some people would be surprised at the amount of meat you can get off of the ribs. Depending on the size of the deer, I can get 3-5 lbs. of sausage meat, but it's time consuming and at the same time worth for the extra sausage I get.

Roe+

I have taken the rib cage ,from a fawn, complete with meat, might be best to take any chunky fat off. They are very lean. just looks like a rack of pork spare ribs . Roast in a covered pan , probably use barbq sauce . Cook till meat will fall of bones. Really good. We did this at the hunt camp, the guys cleaned the pan out. Not sure it would work with an older deer , too much fat. old243

My wife has a recipe where she boils ribs, then either does them in a pan in the oven or I do them on the barbecue with her homemade sauce. Works for venison, bear, beef, pork or lamb.

We boil bones on big pot. Let cool off , skim off some fat. Put into ice cube trays and freeze. Every few days the dog gets afew melted in his kibble dinner! He loves life! Lol
Fishn'dad

Those bones make excellent broth soup!

I wrap them up in butcher paper, and label them "loin chops". These are what my brother gets in his box when we devide up the butchered deer.

feed your dog ? i love my dog and i would save all the bones for her .

Brilliant Roe.
People have tried to convince me to eat roast deer ribs. No thanks.
Yours is the first practical idea i have ever seen.

After a long simmer--the fat melts--rises-- so can be separated. Correct?
And there is no lingering weird tallow stickiness to the filtered product. Correct?

Have you tried just roasting in oven and then simmering with onion/celery/carrot to make a stock?

How smokey is your meat product?
Probably good in chile?

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Originally Posted by johny

Brilliant Roe.
People have tried to convince me to eat roast deer ribs. No thanks.
Yours is the first practical idea i have ever seen.

After a long simmer--the fat melts--rises-- so can be separated. Correct?
And there is no lingering weird tallow stickiness to the filtered product. Correct?

Have you tried just roasting in oven and then simmering with onion/celery/carrot to make a stock?

How smokey is your meat product?
Probably good in chile?

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Yes, I give it a long simmer, cool, refrigerate and scrape the fat off of the top. No stickiness at all. When cold, the gelatin is firm and vacuum packs easier. No, I haven't tried roasting them. The product is good and smokey so you don't lose the smokey flavour in a soup or stew. In the end, you have a very concentrated product.

Roe+