Prime Rib Of Venison Recipes

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VENISON RIBS



Venison Ribs image

Most butchers throw the venison ribs out or use the meat between the bones for hamburg. My hubby's hunting party butcher their own meat, and keep the ribs for this tasty recipe. You can barely tell it's deer meat. I guess this recipe could be used for beef or pork ribs also, but I've never tried it with any other meat. Where the recipe calls for BBQ sauce I use Recipe #419251 but you can use your favorite sauce.

Provided by queenbeatrice

Categories     Easy

Time 8h

Yield 4 racks of rib, 4 serving(s)

Number Of Ingredients 11

1 cup red wine
1 cup beef broth
1/2 cup coffee
2 tablespoons honey
1 teaspoon oregano
1 teaspoon chili pepper
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
2 bay leaves
1 garlic clove, chopped
1 onion, chopped

Steps:

  • Place all ingredients in plastic bag with ribs and let sit in refrigerator for six hours or overnight.
  • Remove ribs, brush with BBQ sauce and cook in 375 degree oven for 1 1/2 to 2 hours, recoating wings with sauce halfway through. Until meat falls off bone.

Nutrition Facts : Calories 100.6, Fat 0.2, Cholesterol 0.2, Sodium 161.3, Carbohydrate 13.9, Fiber 0.5, Sugar 10.3, Protein 0.9

PRIME RIB OF VENISON



Prime Rib of Venison image

Number Of Ingredients 9

2 beef bouillon cubes
2 tablespoons beef soup mix
3 cups hot water
1 large onion, chopped
1 (6- to 7-pound) venison standing-rib roast
salt
garlic pepper
spiced crab apples
fresh parsley sprigs

Steps:

  • Dissolve bouillon cubes and beef soup mix in 3 cups hot water; add chopped onion and stir well. Pour into baking dish. Sprinkle sides and back of venison prime rib with salt and garlic pepper, to taste. Insert meat thermometer into thickest portion of roast. Place roast in preheated 400° oven; cook, uncovered, 30 minutes or until well browned. Baste with onion/soup stock; reduce heat to 325°. Bake, uncovered, for 1 1/2 hours or until meat thermometer reaches 155°-160°, basting often with onion/soup stock. Slice between each rib. Serve with small bowl of stock; garnish with spiced crab apples and parsley twigs.

Nutrition Facts : Nutritional Facts Serves

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