Than slow roasted and bbq sauce slathered mule deer ribs. I'm in heaven with these. I honestly don't like ribs, but a feller talked me into taking a couple packages of mulie ribs. I'm going to be hunting mulies for ribs instead of horns.

I just can't say enough

the chef

Should have known it was going to be you talking about fine eating critters.

Nice to see some good things said about eating mule deer. They often get called "stinky old mulie" and such. I've never had a mule deer I didn't enjoy eating.

Robin in Rocky

Oh, Dear ... Although I love eating mule deer - I never save the ribs as I assumed that they would be tallowy in taste .. and I have such a warm fuzzy feeling for my friends the coyotes ..

scruffy.............I know exactly what you are talking about with deer ribs. The secret is the slow roasting or other methods that achieve the same thing. The fat is so intertwined with the meat on deer ribs that with normal everyday slam bam cooking methods they do come out rather tallowy.

If you cook so that the fat basically renders down and oozes out, you end up with great ribs.

First meal of venison on this continent consisted of slow-roated whitetail ribs, just gorgeous!

Love mulie too.

Frans

Stone sheep ribs are amongst the finest of culinary delights this planet has to offer...I highly recommend them should you ever get the opportunity to partake.

Canuck

We always save the elk ribs for smoking. 4 hours over hickory chips, basted in a honey glaze every half hour. Mmmmmmmmmmmmmmmmm