I usually slow simmer the ribs in a big stock pot on the stove top for 3-4 hours. When I remove them from the water I remove any remaining visible fat then cook them in the oven or on the grill. I do all my wild game ribs the same way and my wife and I love them.
^^^ sounds like one or both then bbq. I simmer mine in pot of water then bbq later. But I like the idea of using the crock pot. I think I’ll try that next time.
This is what I've noticed over the years, people that don't enjoy lamb don't really enjoy deer all that much as well.
Lots of people don't enjoy fish either.
For me a nice thick bone in fatty deer chop seared for two minutes each side and then on to the plate with potatoes and a Greek salad is damn hard to beat.
And a glass of red wine
Making me hungry. Been eating a lot of elk over the last couple of years so I have been converting my deer into hamburger (venison burger is hard to beat) but you are bang on, deer chops, pan fired in bear fat with a glass of red wine - mmmmmmmm..
If you don't have a crock pot or want to use it, you can also braise in a roasting pan on the stove top, in the oven or on the BBQ. Just 3/4 cover the ribs with liquid and rotate every 45 min for about 3-4 hrs.
We do the shanks this way.. My favorite cut of meat.
Looks tasty this is also good with a dry rub. I do my goose legs this way as well.
I tried this with goose legs/ thighs this year. I was able to get really good, tender drumsticks, but not amount of pressure cooking, slow cooking, or smoking made the the thighs edible.
Ribs
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