Deer Ribs... love em or leave em?

[Slash8]

Anyone out there very fond of deer ribs or have any good recipe's?

[Elkaholic523]

I'd leave them taste way to wild

[redranger15]

They have to be really hot, cause once they start to cool the top of your mouth will be coated in fat. Haven't ate any since gido passed on. Usually don't even bother de boning the ribs unless he's a big buck,then it all goes into sausage.

[timsesink]

Nasty, nast, nasty. Moose ribs yes! Deer ribs no! They are very wild due to all the fat, gristle and bone. at least imo

[Albertadiver]

I cut the ribs individually, freeze them, and give them to the dog for a treat once in a while. He loves them.

[Doodle30]

Originally Posted by Albertadiver

I cut the ribs individually, freeze them, and give them to the dog for a treat once in a while. He loves them.

I cut some ribs of my deer this year to try but I guess maybe the dog will get this treat.

Glad I saw this before I tried them.

[Lonnie]

Originally Posted by Doodle30

I cut some ribs of my deer this year to try but I guess maybe the dog will get this treat.

Glad I saw this before I tried them.

your feeding your dog very well. thier are at least 100 different ways of preparing them and a lot of thoughs ways make them very good eating.

[Rockymtnx]

Wouldn't leaving the rib meat fall under this definition:
"It is unlawful to abandon, destroy or allow the edible meat of any game bird or big game animal (except cougar or bear), to become unfit for human consumption."

[redranger15]

I would argue that they are unedible.

[Cal]

Originally Posted by Rockymtnx

Wouldn't leaving the rib meat fall under this definition:
"It is unlawful to abandon, destroy or allow the edible meat of any game bird or big game animal (except cougar or bear), to become unfit for human consumption."

I love people like this, it makes me chuckle. Just because you deliver those ribs to the butcher doesnt mean that they dont get thrown out. If you butcher your own deer or cut those ribs out befor you take your deer to the butcher then you sir have earned the right to give me that holyer than thou BS. If you just take your deer to a butcher I can pretty much assure you that the butcher is chucking the ribs. You have little tiny strips of meat that are about 1/4" thick between the ribs, hang that deer for a couple days and about half of that thickness is dryed out and IMO needs to be trimmed. If you wanna go to all that work for a few peices of meat about the size of a bacon slice that are only fit for sausage then I salute you, if you think your butcher is going to do this then you are delusional.