HOW TO COOK VENISON RIBS RECIPES

VENISON RIBS | MEATEATER COOK

Venison Ribs | MeatEater Cook image

A lot of people don’t realize that you can make great bone-in rib recipes with your venison ribs if you just apply a little low, slow heat first and then go to the grill. Give this recipe a try. You’ll never look at venison ribs the same way again. Brought to you by Weston Equipment available from...

Provided by MeatEater Staff

Yield BBQ Rub: Yield 3 Cups, BBQ Sauce: Yield 3 Cups

Number Of Ingredients 30

Ingredients

BBQ Rub

1/2 cup kosher salt
2 tbsp. granulated garlic
1 tbsp. ground black pepper
1/2 cup chili powder
2 tbsp. cumin
2 tbsp. Hungarian paprika
1 tbsp. smoked paprika
2 tsp. onion powder
1 tbsp. ground mustard
1 tsp. cayenne
2 tbsp. oregano
1/2 cup brown sugar

BBQ Sauce

2 cups ketchup
4 tbsp. BBQ rub (see above)
1/2 cup apple cider vinegar
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1/3 cup molasses
1 tbsp. Dijon mustard
2 tbsp. lemon juice
1-1/2 tbsp. liquid smoke
1 tbsp. kosher salt
1 tbsp. ground black pepper

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.

BACON-WRAPPED VENISON RECIPE: HOW TO MAKE IT

Bacon-Wrapped Venison Recipe: How to Make It image

"My husband, Ron, and I hunt and created this dish that's special enough for company," relates Phyllis Abrams from Alton, New York.

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1-1/2 to 2 pounds venison tenderloin
2 tablespoons olive oil, divided
1 garlic clove, minced
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound sliced fresh mushrooms
4 bacon strips
1 tablespoon cornstarch
1-1/4 cups beef broth
2 tablespoons minced fresh parsley, optional

Steps:

Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. , Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160°, turning frequently. Remove and keep warm. , In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.

Nutrition Facts : Calories 165 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 445mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 22g protein.

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