Venison Ribs

Discussion in 'Food Corner' started by Jmac0501, Jun 17, 2019.

  1. Jmac0501

    Jmac0501 PMA Member

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    I was more than skeptical when I saw this recipe, but decided to try it. It was just a few spices and a bit of time.
    I just cut one entire side of ribs out of a deer this year. Finally got around to making it this weekend.
    https://themeateater.com/cook/recipes/bone-in-bbq-ribs-recipe

    I used the insta-pot set on high pressure for 20 minutes, Then out and onto the grill.

    My oldest said he really didn't like the mustard/vinegar mop, and then he proceeded to down several more chunks of ribs.

    I did not take any photos... but it'll definately be on the to do again next year.
     
    Bill-M likes this.
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  3. muddy

    muddy Administrator

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    Deer ribs are fantastic. We LOVE them. Easy to over cook them though
     
  4. Bill-M

    Bill-M New Member

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    Seen that from Meateater myself and planned on trying it but forgot to save the ribs from the burger pile when I was butchering <forehead slap>. Glad you liked them, I will be saving the ribs this season to try! I did save the shanks for the Osso Buco recipe from Meateater.
     
  5. Jmac0501

    Jmac0501 PMA Member

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    With pressure cooking them first, it took a bit of that risk out. They were fall off the bone tender.
    The grill firmed them up a little and the mustard/vinegar mop added a nice tang to them.
     

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