Some deer meat recipes for venison ribs are barbecued venison ribs and deer ribs. These recipes require a variety of ingredients, from dark bottled beer and apple cider vinegar to red wine and currant jelly.
Make deer ribs by adding 1 cup of apple cider vinegar and 1 bottle of dark beer to a roasting pan. Next, chop up three carrots, three celery ribs, three red bell peppers, one onion and one head of garlic, and add them to the roasting pan as well. Sprinkle the ribs with salt, pepper and 2 tablespoons of Cajun seasoning. Place the ribs in the roasting pan, cover everything with a lid, and roast at 200 degrees Fahrenheit for 18 hours.
To make barbecued venison ribs, first marinate the meat in buttermilk for 24 hours. In a bowl, mix together 1 1/2 cups of water and 1 cup of currant jelly or jam. Add in the dry ingredients: 1/2 cup of brown sugar, one diced onion, 1/8 teaspoon of ground cloves, 1/2 teaspoon of dry mustard, and 1/2 teaspoon of garlic powder and salt each. Rub pepper and salt into the ribs, and roast at 325 degrees Fahrenheit. Add the sauce and cook for another 2 hours at 350 degrees Fahrenheit, turning the ribs when there are 30 minutes left on the timer.