cooking deer ribs or neck bone

[minker]

any of you ever cook the ribs or neck bone of your deer ? 

[bilmac]

The neck makes an excellent soup, better than just a similar quantity of meat. I suppose the nerves in the spinal column add some good flavor. You don't want to do that with Mule Deer anymore though, chronic wasting disease.

[Blue Duck]

I usually cut what meat I can off the neck bones and grind it for burger.  I have eaten ribs several time on bigger deer and they are good.  I have done them in the oven and on the BBQ.  Eat them hot or they will stick your mouth shut.   (as the grease cools they can get a little nasty). 

[sportingchef]

i think the easiest way to cook a neck or shoulder roast is to cook it whole.  Just rub it with olive oil, salt and pepper and brown it in a 375 degree oven for an hour or two, until it's well browned on all sides.  Add some celery, carrot, onion and shole garlic cloves to the pan along with about 1 inch of either beer, wine, beef broth or chicken broth.  Cover with foil, reduce the heat to 325 and cook for 5 - 6 hours or until the meat falls easily off the bone.  There's very little work involved, no trimming or truying to cut little pieces of meat out of a neck roast.  Take the pulled meat and use for barbecue, tacos, etc.

[bilmac]

Welcome to Greybeard,  Chef. I'm going to be watching what you post cause I like deer meat.

[Oldshooter]

i think the easiest way to cook a neck or shoulder roast is to cook it whole.  Just rub it with olive oil, salt and pepper and brown it in a 375 degree oven for an hour or two, until it's well browned on all sides.  Add some celery, carrot, onion and shole garlic cloves to the pan along with about 1 inch of either beer, wine, beef broth or chicken broth.  Cover with foil, reduce the heat to 325 and cook for 5 - 6 hours or until the meat falls easily off the bone.  There's very little work involved, no trimming or truying to cut little pieces of meat out of a neck roast.  Take the pulled meat and use for barbecue, tacos, etc.

I could eat that!  Just where do get those "shole" garlics? 

[Buck-Ridge]

If you ever kill a yearling to eat saw the ribs up so you end up with 4 " squares. Flour them and fry like you would loin steaks. They are suprisingly good. You won't throw them away again.

[Oldshooter]

If you ever kill a yearling to eat saw the ribs up so you end up with 4 " squares. Flour them and fry like you would loin steaks. They are suprisingly good. You won't throw them away again.

Heck I'm bookmarking this thread and printing it to take to the camp! 

[GRIMJIM]

I usually don't bother with the ribs, but the neck is good eating.

I hunt with an older gentleman that loves using a pressure cooker. Talk about tender.

[okielectrician]

If you ever get the chance to slow smoke venison ribs you will be hooked forever.

[uncowboy]

I will second the slow smoking method. I rub them down with garlic ,tenderiser and barbacue sause and put them in the smoker on rib racks. Tender and all the tallow drips out. J.Michael

[45-70.gov]

i had  a girl friend  cook  a deer neck for  me

she rapped  it with bacon  atteched with  tooth picks

baked it for several  hours then  aded onions and potatoes carrots beef broth

cooked a few more hours

great meals  for a few days

[JBlk]

We just roast our deer neck roast like any other roast.The meat seperates from the bones without much effort and has  become one of our favorite roast.

[Rex in OTZ]

Ive never oven roasted the neck but can see the advantage to it thanks for the tip, could wrap in bacon and all sorts of goodies if you want.

(This method is fast but leaves a jagged edge's that pokes holes in plastic bags) cutting ribbs used to be a chore till a eskimo friend showed me to just whak the ribs with a big chiefs knife (score them) and  bust them on the edge of the cutting table they break easily and then its a simple chore of just cutting the connecting meat (no sawed up bone fragments in the meat) and a whole bunch faster this way than sawing  (unless you have a band saw) Ive been doing it this way now for the last 4 years it goes allot faster this way (last year we put up meat from six caribou).

Last year I had my first Raindeer Steer ...............wonderfull meat! if caribou is good then raindeer is awesome (raindeer sometimes wander in and intermingle with migrateing caribou) hunting season folks sometimes shoot the raindeer in caribou groups.

Any tips on Sheep?

had some musk-ox burger a neighbor gave me, made skillet chilie with it, the kids was wipeing out the last in the pan with biscuits to get it all it was that good.

[cange]

i've never had good luck with the ribs...to much taloe taste. but the neck makes a great soup or stew.
put it in a pot almost covered with water,add a little beer,beef base and bring to a boil. then simmer on low about 2 to 3 hours. turn off the heat, take out the meat and let it cool somewhat. it should fall off the bone. add to your broth any veggies you like. add your meat and viola.

this goes reallt well with home-made bread.

[blind ear]

For ribs the later in the season the better. The tallow is used up for winter fuel. Boil and then bbq on grill but baste often to avoid drying out. For neck roast coat well with red pepper and garlic salt and place in roasting pan on rack with water in pan. cover with foil. Most of the tallow will melt to the bottom of the pan. Cook overnight on 200 degrees until falling off bone then use as you wish. eddiegjr