After shooting our first deer of the season (I’ll admit it was my husband’s) we took straight to cooking (read I took straight to cooking).

It was a beautiful shot, letting her drop right where she stood; the arrow must have pierced her heart perfectly. She was a big girl, but I was happy to know she was not pregnant. She weighed-in at 110 lbs. 

Unfortunately, we had to bring her to a local butcher because we just do not have the space at the moment to do it ourselves. If you do want to butcher your deer at home, here’s a great tutorial. 

The old man did a good job, he labeled all the cuts nicely and mixed our hamburger meat with some choice lard for moisture.

We also inherited a nice rack of deer ribs. What do you do with a rack of venison ribs, you might ask? Follow us into this delicious delicacy, and you will never toss your deer ribs again.

First, you will need a slow cooker! If you don’t have one, get one, even if you only use it for your venison ribs. For the impatient ones, you can also use a pressure cooker in a fraction of the time.


1 set of ribs

2 onions

4-6 garlic cloves

¼ cup parsley, roughly chopped

½ cup apple cider vinegar or 1 cup apple cider

½ cup water (no water if apple cider)

8 oz. (a little more never hurt anybody) nice dark beer (we happened to have a Belgian-style Dubbel, but any dark ale will do)

dash of Cinnamon

dash of Nutmeg

Salt and Pepper, how ever much you like

 You can add a dash of red pepper flakes if you have some on hand.

Now, ready for the hard part?

Chop the onions and garlic, separate ribs by twos, and throw it all in the slow cooker.

Rinse off your ribs (make sure they’re defrosted if you dug them up from the freezer) and mix them in with the chopped stuff.

Pour in apple cider vinegar, water, and beer.

Sprinkle cinnamon, nutmeg, salt and pepper on top.

Cook for 6 hours on high. They’ll probably be ready in 5 and ½ hours. Voila!

Serve with your favorite carb. But don’t eat them all. Leftovers are even better the next day.

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