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Venison spares

Posted: Sun Nov 19, 2017 7:22 pm
by Txdragon
You read that correctly folks! I kept a good deal of the deer for grinder fodder, and I will admit that I kept the spare ribs as they were out of sheer laziness. Removing the meat from the ribs on the loin portion proved to be way too much work for way too little pay.
That decision proved to be a good one. Cooked these at 300 for about 3.5 hours. Covered after an hour, then sauced with an off the shelf sauce made by Heinz that I actually found pleasant. They were incredibly tender; I walked the border of overcooked (if comparing pork spares), and thank heaven, they were juicy!
Paired with some semi-homemade mac n cheese (it was a box of Kraft, I just made my own cheese sauce). Good grub tonight!
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Re: Venison spares

Posted: Sun Nov 19, 2017 7:37 pm
by bobcat1
They look amazing! :texas:

Re: Venison spares

Posted: Sun Nov 19, 2017 8:35 pm
by bsooner75
Oh my…yum!


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Re: Venison spares

Posted: Mon Nov 20, 2017 12:06 am
by DogTag34
Nice change up *****looks great

Re: Venison spares

Posted: Mon Nov 20, 2017 8:01 am
by OldUsedParts
Bambi Bonz :chef: :salut: who else but the T-Dragon :cheers:

Re: Venison spares

Posted: Mon Nov 20, 2017 1:46 pm
by Sailor Kenshin
Those look great! :cheers:

Re: Venison spares

Posted: Mon Nov 20, 2017 7:30 pm
by Txdragon
Thanks all! The sauce I used, by the way, was Heinz Kentucky Bourbon. Not bad at all for commercial stuff. I'll have to keep it in my arsenal. Lol!