Deer Rib Meat

[Bango skank]

Leave the ribs? No way. These were the hit of the party up in Alaska one winter.  Soaked in Yoshida's overnight then slow cooked all day.  Oh yah, we keep the hearts and livers too.  These are all from a big group hunt. 5 deer limit.  Oh and if you leave the ribs in the woods up in Alaska, if you are caught, you will get a wanton waste ticket.

Yeah, hit of the party.  Ive been to parts of alaska where fermented whale fat is a delicacy.  Muktuk.  No joke.  They eat rotten whale fat in alaska.  So saying people love it in alaska isnt saying much.

Also, the first pic looks like theyre soaking in about 5 gallons of HFCS.  That will make anything edible to a majority of americans with how screwed up their taste buds are from that crap.  Soak a coyotes butthole in a teriyaki bath for a few days and the fast food scarfing junk food junkies will love it.  Hell, ever been to a diner in new england?  People think scrapple is great.  If youre not familiar, scrapple is basically all the foul garbage they put in the cheapest hot dogs, but instead of grinding it to an unidentifiable paste, its left in large, almost identifiable chunks, and fried in lard.   

Funny..... No muktuk here. No stinky flipper or stink eggs either.

But maybe some King Crab, corned moose brisket,  home made lox, Swedish moose meatballs,  blueberry gravlax, pickled salmon, the list goes on and on.  Yah we have it bad up there having to stoop to eating deer ribs. lol  You must visit the wrong villages.

No argument from me on that statement

[pianoman9701]

I've always taken the rib meat, neck meat, organs. The last deer, we also took the balls and the tongue. But then again, I'm not packing 5 miles. I can see leaving some of that behind with a long pack. I don't think it'd be considered waste. 

[Mtnwalker]

We drug a deer out whole this year for the first time in lord knows how long. The wife asked me to save the rib racks for her so I did. I was laughing at her because after hanging overnight and drying out a little it didn’t look like there was even enough there to mess with. She did the recipe in Rinellas cook book and they turned out fantastic. Also meatier than I thought, we got about 2 meals out of each side.

[WSU]

I saved a rack or two of bone in ribs to try this year. I’m eager to try it out. It’s a pain but I spend the ten or fifteen minutes to get most of it.

[bearpaw]

Also I am really glad to see this thread go the way it has.  So many other threads have rude and unnecessary bashing,  but threads like this one are exactly why I came back to hunt WA.  Keep up the support everyone!  Make hunt-wa great again!

A while back the moderator team decided we were going to eliminate the unnecessary bashing and the end result has been a much better atmosphere, we plan to keep it that way.

This topic is a good one, lots of civil discussion and a chance to exchange thoughts and ideas.

[Humptulips]

I saved a rack or two of bone in ribs to try this year. I’m eager to try it out. It’s a pain but I spend the ten or fifteen minutes to get most of it.

I guess I don't get this. It is way easier to leave the ribs in then to bone out the rib meat. may not be very professional but I use pruning shears to cut trough the ribs. and like I said I leave as much of the side meat on the ribs as possible. Two ribs and the attached meat get cut together and then sheared into two pieces so every two ribs end up as two portions. Less so for an old deer where you need to trim off side meat to remove fat.

[OutHouse]

I always just throw then in with the trim meat. I never thought about removing the fatty sections but then again they tend to be very thin strips that I bone out from the ribs with a fillet knife. After I did it a few times it goes really quick and have not experienced any bad taste in the burgers. To each his own wouldn't fault someone for leaving it. I just like to get as much as possible because can only get one deer in this state and myself and my family love venison.

[Bango skank]

I always just throw then in with the trim meat. I never thought about removing the fatty sections but then again they tend to be very thin strips that I bone out from the ribs with a fillet knife. After I did it a few times it goes really quick and have not experienced any bad taste in the burgers. To each his own wouldn't fault someone for leaving it. I just like to get as much as possible because can only get one deer in this state and myself and my family love venison.

Hell, get the family out hunting too.  More tags, more venison.

[WSU]

I saved a rack or two of bone in ribs to try this year. I’m eager to try it out. It’s a pain but I spend the ten or fifteen minutes to get most of it.

I guess I don't get this. It is way easier to leave the ribs in then to bone out the rib meat. may not be very professional but I use pruning shears to cut trough the ribs. and like I said I leave as much of the side meat on the ribs as possible. Two ribs and the attached meat get cut together and then sheared into two pieces so every two ribs end up as two portions. Less so for an old deer where you need to trim off side meat to remove fat.

In the past I haven't enjoyed bone in ribs from game, so I went to making it all into burger.  But I didn't try that hard and giving it another shot.

[Stein]

That is one drawback for out of state hunting, most of the states I go to are CWD and you can't bring the bones back.  Unfortunately, it probably won't be too long before it's detected here too.

[OutHouse]

I always just throw then in with the trim meat. I never thought about removing the fatty sections but then again they tend to be very thin strips that I bone out from the ribs with a fillet knife. After I did it a few times it goes really quick and have not experienced any bad taste in the burgers. To each his own wouldn't fault someone for leaving it. I just like to get as much as possible because can only get one deer in this state and myself and my family love venison.

Hell, get the family out hunting too.  More tags, more venison.

That's what I am working on! My wife is very supportive but not that into it but she is shifting and the kid is just getting old enough. Then, more rib meat!

[dilleytech]

I always take rib meet because it’s great eating and it’s meat. If I can I’ll cut the ribs out whole for bbq ribs. If it’s not practical to take rib bones I’ll cut out the ribs individually or as a rib roll. Instead of grinding them I have started cooking them in strips and make bbq rib meat or something. Delicious.

[PolarBear]

Ribs, heart, liver etc is all coyote bait for me.

[Dan-o]

I've tried precision butchering to salvage rib meat.  By the time I trim, I end up with nothing.

I have bbq'd racks of ribs with pretty dismal results.  They taste ok, but there just wasnt much to eat there.

[Buckhunter24]

I trim it out and grind it, never noticed a difference in quality but then again in spaghetti and taco meat not sure I would know if I was eating deer or coyote anyways. If ive got to quarter, i dont take the time to trim it out it adds up to a pretty small amount so really no big deal one way or another imo.