Slow Cooked Roe Deer Venison Ribs

 

Roe deer venison ribs with spicy tomato dip

Ribs of many different types that have been cooked in a number of different ways represent a popular dish around the world. While the ribs served may more frequently be beef or even pork, venison ribs also make a very tasty finger food to be served at any meal time or family gathering. As a further change from convention, I have in this instance slow cooked them as opposed to roasting or barbecuing.

Inside (bony side) of venison ribs rack

Cook Time

Prep time: 45 min (including resting time for cooked ribs)

Cook time: 8 hours

Ready in: 8 hours 45 min

Yields: 2 servings

Outside (fleshy side) venison ribs rack

Ingredients

• 1 rack of roe deer ribs
• 2 medium carrots, washed, trimmed and roughly chopped
• 4 sticks celery, washed, trimmed and roughly chopped
• 1 medium onion, peeled and quartered
• 1 teaspoon dried thyme
• 1 teaspoon salt
• Black pepper
• Cold water as required 

Venison ribs and flavourings ready for cooking

Method

It is extremely likely that you will have to chop the rack of ribs in half in order to fit it into your slow cooker. With these smaller venison ribs, you should be able to do this with a large knife or cleaver and without the need for a bone saw. Simply sit the ribs upright on a hard surface with the pointed, curved bone edge down. Cut down between the middle two ribs until you hit the bottom bone. The two halves should then be able to be snapped/pulled apart by hand.

Put the ribs into your slow cooker with the vegetables and seasonings and pour in enough cold water until they are comfortably covered. Cook on a low setting for 8 hours.

Cooked roe deer venison ribs

When the ribs are done, lift them carefully from the slow cooker with a large spatula or cooking tongs to a deep plate. Cover and leave to cool and rest for a minimum half hour.

You can of course serve the ribs with any dipping sauce or accompaniments of your choice. The sauce I served in this instance was made from half a 14-ounce (400g) can of chopped tomatoes in tomato juice, 2 finely chopped birds' eyes chillies, 2 peeled and grated garlic cloves and some salt and pepper. Mix together in a saucepan and bring to a gentle simmer for 10 minutes, stirring frequently. Cover and allow to cool completely.

Venison ribs are cut for service

Lift the cooled and rested ribs to a chopping board. The large knife or cleaver you used earlier should be used to cut them into individual ribs.

Plated venison ribs ready for service

Divide the ribs between two serving plates. They should be served with the spicy sauce in ramekins and any other accompaniment of choice, such as the broccoli served in this instance.