Instead of grinding them into hamburger or tossing them, try these bold new takes on the “worst” parts of your deer.
When I asked a couple of hunting buddies what they like to do with their deer ribs, most of them said throw them in the trash. (My dad said, “Salt liberally then throw them in the trash.”) We refuse to believe there are no good rib recipes out there, so we did some digging as to how you can save those parts of your deer that are considered undignified.
1. Pressure Cooked Ribs
This recipe starts with sawed sections of deer ribs, pressure cooked, then they are dry rubbed and grilled up nice and blackened. You’ll be entering grilling competitions in no time.
2. Smoked Ribs
Another take on ribs, which appears to crank out some fine looking sticks of meat, is to smoke them. With some good old fashioned bacon, apple juice, and aluminum foil this recipe should definitely be worth a shot this summer.
Roasts are another cut of venison that some people just don’t know what to do with. The neck roast may be especially daunting for some, it is tough, sinewy and chewy. But try this crock-pot recipe and you will be soon thinking otherwise.
3. Neck Roast Stew
This is an amazing dish during the winter. Trim your roast of any fat and toss it in the crock-pot with some potatoes, carrots and onions. This is where you can get creative.
Try seasoning the roast any or all of these: salt and pepper (a must), worcestershire sauce, a ranch packet, an onion packet, balsamic vinegar or Italian dressing, a touch of soy sauce, and a spoonful of yogurt to keep the roast from drying out. Cover the roast and vegetables with water, red wine, and/or beef stock and leave on low for 8 to 10 hours.
The roast should be fork-tender and is great with just the vegetables or the next day on some bread with ketchup.
4. Stew Meat/Cube Meat
There it sits in the freezer, that pack of frozen cubes of meat you are never quite sure what to do with. Fear not. Here are eight stew recipes that will fill your house with amazing aroma and fill your belly with happiness.
5. Seared Heart
I know, I know, what is this, “Dances With Wolves?” But it would appear that this muscle is not all that bad, and in fact some might say this is the best part of the deer. Quite frankly, this gal’s recipe has me wishing I had some right now.
Georgia Pellegrini cuts the heart up into strips then cubes and marinates it with rosemary and olive oil, sears it and serves it medium rare. Deer heart with a nice red wine on date night? Now thats some dignified eatin’.
Never throw away venison again with these dignified ways to eat the “trash” parts of the deer!