I have been a nurse since 1997. Not as flavorful or gamy as other venison, and offering a wide variety of cuts like tenderloin, ribs and shoulder (among many others), Nilgai antelope meat is a great alternative for the grill, barbecue or stews. Want this recipe? MeatEater is a non-fiction outdoors hunting television series in the United States on Netflix starring Steven Rinella.The show first aired on January 1, 2012 and is … Yes, I know....I try to do one of these every year. Ingredients 2-4 lbs. Recent recipes antelope stew emeril s rib rub bob evans pumpkin supreme cheesecake chantal& pioneer woman casserole goulash champagne basted turkey chai caramel tiramisu lidia bastianich zucchini chocolate brownie spaghetti warehouse spaghetti st. joseph s cookies contest winning vegetarian chili ina garten beef tenderloin Place the ribs under the broiler for 3-4 minutes per side until a nice crust forms. For tutoring please call 856.777.0840 I am a recently retired registered nurse who helps nursing students pass their NCLEX. All you need is the meat, your pressure cooker, and beef broth (or other soup stock). The second venison sausage recipe is a classic European seasoning designed for grilling over direct heat on the barbecue. This hearty recipe uses pieces of smoked venison shanks, an ordinarily tough cut that benefits from low-and-slow cooking. Preheat oven to 375° F. Remove rack from marinade and pat dry. 3. Close lid and cook until rib … Because, well we need it. In a mixing bowl, whisk together ketchup, 3 tablespoons brown sugar, Worcestershire sauce, apple cider vinegar, mustard powder and 3/4 teaspoons salt. The longer the simmer, the more tender the ribs. Brown the ribs under broiler or in an iron skillet. The Missus and I have been driving looking at Christmas lights a couple of times a week this year. Reduce the liquid by a third. Use the ingredients mentioned but drop the cloves, the flour and the red wine vinegar. Perfect for camping, grilling, tailgating, and more. Welcome to the Hunt Gather Talk podcast! Pat ribs dry with paper towels. Get your printable version. Cut a whole backstrap crosswise in thirds, dust with salt and pepper and grill over a two-stage fire. For all of the rest of us, let us begin. You can’t beat that. Add me to the list of folks that was super excited to try this recipe, bought the right cut of meat, cooked it and released it exactly as stated, and it was SUPER TOUGH! Heat oven to 350 degrees. Instead add white vinegar a tablespoon full. Remember, back ribs always have more meat than side ribs, but either will work with this recipe. Heat the vegetable oil or butter in a Dutch oven (or other ovenproof pan that will fit all the shanks) … Add bay leaves and sour cream. This page aims to give you tried and tested venison winter hours?We can help you with that. It’s about the right size to fit perfectly into your Bradley food smoker! Federal government websites always use a .gov or .mil domain. It is so quick and easy to throw together. For meat use beef ribs cut like you mentioned. If you aim further forward, you are likely to hit the sternum, again resulting in poor penetration, or hit low in the brisket, which is usually a non-lethal shot. Save. Tags: bbq deer ribs, deer recipe, deer ribs, Venison BBQ, Venison recipe, venison ribs recipe. If you don't see it on the list, we can try to get for you. You can also finish the ribs on the grill or in the smoker if you have one. ( Log Out /  Bake 10 minutes and turn ribs over and brush with more sauce. Change ), You are commenting using your Google account. Deep-frying a large piece of meat can produce an unusually tasty and juicy meal. Place antelope hind quarter in the Bradley Smoker and smoke for approximately 4 to 6 hours using Mesquite flavoured Bisquettes. You can just grill with it too. Click here to Order. But this year is a bit different. Black bear, deer, antelope, and elk all bake up tender, and the Greek basting sauce adds flavor to ensure there are no leftovers. Change ), You are commenting using your Facebook account. Homemade venison sausage is perfect for cold smoking so my first recipe includes the essential ingredient that every cold smoked sausage must include (if it is going to be safe to eat) - Prague Powder #1. This simple Wild Game Jerky marinade doesn’t lack in flavor and is loaded with a powerful Sweet-n-Hot punch. Add a layer of ribs. Deer, elk, moose, caribou, antelope and other lean game meat is superb in a slow cooker, too, because it becomes tender and stays juicy, enriching itself in its own unique, lean flavors. Saute for 3-4 minutes, until soft. I must be honest and say that I don’t know if brinning helps or what brine recipe to use. Hunter, author, cook and conservationist Steven Rinella treks into the world's most remote, beautiful regions, bringing game meat from field to table. Next throw all of the boil ingredients in a pot, and boil the ribs for roughly 1 to 1.5 hours. Pat ribs dry with paper towels. Nifty, I think an acidic marinade helps some, but deer ribs still taste a little waxy to me. Fresh elk ribs in the instant pot Creamy Broccoli Mac and Cheese the... These, check out our Timber2Table blog from desktop or your mobile.. So here i am ready to share my marinade and pat dry, we can help you with that hind. The site won ’ t dry out produce high-quality, clean tasting venison ), transfer to. Bake 10 minutes and turn ribs over and brush with more sauce on some antelope tenderloin and smoked for! About 1hr and 25 minutes for tenderness periodically of pure desperation casseroles, soups stews... 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