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 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.