HOW TO COOK DEER RIBS RECIPES

Steps:

• BBQ Rub and Sauce
• Whisk all ingredients together in a bowl and store in an airtight container in the refrigerator. It will last for about a week in the fridge, longer if you omit the lemon juice.
• The Ribs
• Using a hacksaw or bone saw, cut a rack of game ribs perpendicular to the bones, so to get a 4-6 inch strip of connected rib bones.
• Then cut these strips into pieces containing 3 or 4 ribs apiece.
• Place the ribs into a pressure cooker or crock pot and add just enough stock or water to cover them.
• 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. A little resistance is not a bad thing.
• Prepare a grill (gas or charcoal) at medium-high heat.
• Remove the ribs from the slow cooker, let them cool, and then give them a generous rub-down with the rub.
• Place the ribs on the grill.
• Since they’re already cooked, you’re simply reheating the meat and charring the outside a bit.
• Once the ribs have crisped, about 10 minutes, coat them generously with the barbeque sauce, and continue cooking for 1 to 2 minutes to allow the sauce to caramelize and thicken.
• Serve warm.

Steps:

• Heat a large sauté pan over medium-high heat. Add a tablespoon of cooking oil to coat the bottom of the pan. Once the oil shimmers, add the ground venison and brown.
• Remove the venison and set aside. Add another drizzle of oil if needed and sauté the diced yellow onion until brown and soft, or about 3-5 minutes. Add the minced garlic and cook an additional minute.
• Deglaze the pan with water and vinegar. Incorporate the ketchup, sugar, and all the spices. Reduce the heat to low and simmer the sauce for a few minutes to thicken. Return the venison and stir.
• Serve with warm hamburger buns.