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My informal survey of deer hunters leads me to conclude that most of us don’t save our deer ribs, especially if we have to pack out a large animal without the aid of a horse, truck or quad. There’s just not much meat on a rack of deer ribs, but they do make for a great little snack. Deer ribs are

Venison Ragu Bolonese is exceptional in flavor. Using different cut and kinds of meat give a richness that sets it apart from other dishes.

The best way to make venison chili is to enjoy your own recipes, but if you want to experiment then give these great deer chili recipes a try.

Venison meatballs! yields 18 meatballs 2lbs ground venison 1/2 cup bread crumbs 1/2 teaspoon salt 1/2 tsp basil 1/2 tsp Tony Chachere 1 tsp oregano 1 tsp black pepper 1 tsp garlic powder 2 tbsp parsley 2 eggs Mix together until ingredients are evenly dispersed (I use my hands). Roll into balls and place on a greased cookie sheet or baking pan. Cook at 375 for 20-30 mins or until no longer pink inside. Serve on their own, with any sauce, or on a sub. You can also freeze them.

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