This old boy didn’t have much horns, but he was 200 lbs, I made a perfect shot and dropped him where he stood. Now the fun begins!
Over the years I’ve gotten more and more into keeping and using every part of the deer. Heart, shanks, and this year I swore I was going to start keeping the ribs.
Only problem is they take up a lot of space. We’re traveling home from camp now, and they wouldn’t even fit in the ice chest. So I threw them in a large plastic bag and tossed them into the deep freezer over night, so they would stay cold; but I need to do something with them soon, like this week.
Any tried and true deer rib recipes out there? I could always bone out the meat and use for sausage, but I’ve heard stories of folks swearing by their deer rib recipe.
Lemme know if any of you hunters have any input. Thanks!!