Venison ribs

[Lobo]

Some people cut the meat off deer ribs to be ground into burger. Do yourself a favor next time and roast them over a hardwood fire. I guarantee you'll never throw those succulent bones away again.

[Hawken50]

   That looks like some fine eatin there.

[Lobo]

A hind quarter on a spit, bacon pinned on it while it's turned. Cut off slabs of meat from the outside as it cooks until it's done to the bone. That's an acorn squash there on the right

[William]

Dang, that does look good!

[Red Badger]

Just a few more days until the season opens here - maybe I'll get a chance to get one this year..... 

[Cranbrook]

Reason I like to take head shots, as not to spoil those tasty ribs!

[Hanshi]

I always considered head shots too risky as well as being an annoyingly difficult target.  I'd prefer to lose an ounce of venison over losing 150 lbs of it.  I'm a very good okay competent; not as lousy as I could be, shot.  Many times I've wished deer were the size of elephants; that way I'd hit them every time at 15 yards.  In fact, I haven't killed a deer in such a long time that I've heard they've evolved to critters having antlers and hooves, instead of claws and scaly skin. 

By the way, who eats the nose and how do you cook it?

[redhawk]

Just had some ribs Saturday.  BarbQued them on the grill.  Even moma said they were good and she doesn't usually like them.  She prefers the loin and brown gray. Arlo my sidekick got the bones and he has been happy and busy.  Think I am going to smoke a section of the ham this week end if it warms up.