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Thread: WhatTo Do With Bone and Ribs From Your Deer

  1. #11
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    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

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  3. #12
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    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.

  4. #13
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    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

  5. #14
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    Those bones make excellent broth soup!

  6. #15
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    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.

  7. #16
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    feed your dog ? i love my dog and i would save all the bones for her .

  8. #17
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    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?

  9. #18
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    Quote Originally Posted by johny View Post
    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?
    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+
    A bad day hunting or fishing is better than a good day at work.

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