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Rating: 4.1 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Foolproof method for a tasty part of the deer many hunters ignore.

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Recipe Summary

prep:
15 mins
cook:
18 hrs
total:
18 hrs 15 mins
Servings:
6
Yield:
6 pounds
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200 degrees F (95 degrees C).

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  • Pour vinegar and beer into a large roasting pan. Add the celery, carrots, peppers, garlic, and onion. Rub the venison ribs with Cajun seasoning, salt and pepper to taste. Place ribs in roasting pan and cover with a tight fitting lid or aluminum foil.

  • Bake in preheated oven for 18 hours, or until the meat is falling off of the bone.

Nutrition Facts

547 calories; protein 88g; carbohydrates 16.3g; fat 9.6g; cholesterol 317.5mg; sodium 1077.1mg. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 5 stars
11/20/2007
Great recipe. The only change was the use of a Memphis Rib Rub in lieu of the cajun seasoning. Otherwise I followed the recipe exactly and the ribs turned out great! Read More
(27)

Most helpful critical review

Rating: 3 stars
02/07/2016
The recipe is easy to follow and did deliver on its promise of tender ribs(I cooked up a rack of mule deer ribs). I found the vinegar far too overpowering though. next time I will cut it in half or less and make up the difference with apple juice. Finishing in the oven with a sweet BBQ sauce helped a lot with the strong vinegar taste. Read More
(1)
10 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/20/2007
Great recipe. The only change was the use of a Memphis Rib Rub in lieu of the cajun seasoning. Otherwise I followed the recipe exactly and the ribs turned out great! Read More
(27)
Rating: 4 stars
12/21/2008
Great recipe. I followed the recipe as stated but added half of a banana pepper to give it a kick and would strongly suggest doing this for anyone else thinking of trying these. I also added Lawry's seasoning salt to the ribs which added flavor. One thing I would do differently is use some type of rib-rub because they came out a little dry. Other than that no complaints. Read More
(21)
Rating: 4 stars
01/12/2014
I used chops as I did not get ribs from my deer. I can only imagine how amazing the ribs would be. The chops were pretty good. The apple vinegar adds a nice tartness to the vegetables and meat. Not bad would like to do this again with the ribs. Also next time I will probably substitute the oven for the slow cooker. Read More
(3)
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Rating: 3 stars
02/07/2016
The recipe is easy to follow and did deliver on its promise of tender ribs(I cooked up a rack of mule deer ribs). I found the vinegar far too overpowering though. next time I will cut it in half or less and make up the difference with apple juice. Finishing in the oven with a sweet BBQ sauce helped a lot with the strong vinegar taste. Read More
(1)
Rating: 2 stars
08/28/2016
Too much work for not much flavor Read More
Rating: 5 stars
08/22/2017
This recipe works very well with deer ribs. I've made it twice now and plan to make it my default deer ribs recipe. My wife even likes it. Read More
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Rating: 5 stars
02/09/2020
Loved it ,will be making more often. Gonna try a few changes just for personal taste a ease. Read More