I have been scared off trying to cook deer ribs by many sources, usually there is mentions of how awful deer fat tastes etc or other. Anyway I have prepared ribs tonight and they were great! This was one side of ribs from a fallow doe that was quite fat. The basic recipe went:
cut ribs into manageable pieces
dry coat in favourite spice mix
quick sear the outside meaty side of the pieces in a pan with garlic and olive oil
place in foil 'containers' in a pan oiled up a little to prevent sticking and pour in a dash of beer and few more piece of garlic
slow cook for 1.5- 2 hours adding more beer or basting if you have to
pull out and coat with barbecue sauce
grill up, once sauced is melted into meat
I ate with lentils fried up a bit in the same pan and doused with some of the rib juice in the bottom of the foil 'containers'
The meat on the outside carmelised nicely, all the fat pretty much drain out of the layers.
This has heartened me to experiment with other less loved parts! and not to waste!
They did not taste like pork or beef so do not expect that, the rendered carmelised meat though was addictive.