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Food for the Hunt
Lori Van Orman

Darren's Deer Rib Lollypops



Ever wonder what to do with the rib meat off your deer? Well here is a great way to make a fun and delicious meal out of them, one even the kids will like.



Meat preparation:

1, Start by cutting the ribs in half. This will leave two sets of ribs each 6-8 inches long.

2, Cut down the meat between each rib to separate them into individual ribs.

3, Cut and peel the meat back on each rib about 2/3 way leaving it attached to the bone at one end.

4, Roll up the meat into a ball and put a toothpick through it to keep it rolled up.



Deer ribs and meat





Beef Broth

Whatever else you like in your stew

Any seasonings that you like


Cooking Instructions:

I put the rolled up meat/ribs in a brine of salt water over night. Not sure if you need to, but it might help make it tenderer.

Put meat, potatoes, carrots, and broth in a crackpot. Use just enough broth to just cover the meat.

Cook on high for about three hours.

 Take out the meat and set aside.

Add onions and mushroom to stew and continue cooking until the onions are done. (About 15-20 mins.

While the stew is finishing, mix up some tempura batter or your favorite beer batter.

Heat some oil in a pot for deep frying.

Dip the meat rolls, just the meat, in the batter and deep fry until the batter is golden brown.


Serving ideas:

As the picture shows, I put the stew in a separate bowl and served the meat lollypops on their own with a dipping sauce.

Use your imagination. If there are enough ribs, you could serve the stew in a smaller dish set on a larger platter and put the

Ribs around the outside with a couple small bowls of dipping sauce.

The idea of the rib rolls came from my favorite English Chef Scott Rea. Check out his U-tube channel for more fantastic ideas.

 Lori with a Montana Buck



Eat well, live well. ENJOY!!!!