We've found that the best way to utilize the rib meat is into burger, meatloaf, Mock Chicken Legs, or any of the 40+ varities of fresh sauasge we make. Because most of the meat on a deer is so lean the rib meat along with pork and/or beef provides the added moisture needed in ground venison to keep it from being too dry.
When we want to have "ribs" we make either boneless Country Style ribs, boneless ribs on a stick, or ribettes. While these are not really from the ribs they are really a taste delight compared to the "real" ribs. I think if you try using your meat in this way you'll find out you come out much better.
You may want to try our cookbook for more ideas for your venison!
Dave & Ruth
D & R Processing
"Ribs on a stick" made from the backstrap or the Top Round.
"Country Style Ribs" made from the Top Sirloin.
"Ribettes" made from ground venison.
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