Hunters are known for finding creative and respectful ways to use every part of a wild animal. From osso buco made from shanks to slow-cooked neck roasts and rich broth simmered from the bones, full utilization is the goal. Yet, for many, the ribs remain an overlooked or uncertain cut.

But making the most of wild game ribs isn’t as complicated as it may seem. Whether from deer, elk, moose, or other big game, the ribs can be just as delicious as more popular cuts, if prepared correctly. Deer ribs are comparable to lamb in size and flavour, while moose or elk ribs can be treated much like beef. Bear ribs are similar to pork. The key is using the proper technique to bring out the best in them.

Where to Start

When removing ribs from a carcass, use a meat saw with slow, steady strokes. Fast, aggressive sawing can splinter the bone, leaving sharp fragments in the meat. Another option is to strip the meat from between the bones to create long boneless strips that are easy to cook.

Regardless of how you process them, cleanliness is critical. Trim away any bloodshot or bruised areas. If there’s dried blood or debris on the inner side of the ribs, rinse them with cold water and a capful of bleach, then follow with a thorough rinse. While it’s fine to remove large chunks of fat or tallow, leave the thin, layered fat, as it can be dealt with during cooking.

Grinding

Those long strips of rib meat are perfect for grinding. Mix them with the rest of your trim to create burgers or sausages. Some hunters worry about connective tissue or bits of fat, but sharp grinder blades break it down completely, and it blends smoothly with the rest of the meat.

Standing Ribs

For roasting, stand the side and back racks of ribs on end in a roasting pan with a rack. As they cook, the fat and tallow will drip down into the pan instead of pooling around the meat. The rack creates the separation. Adding a bit of liquid to the pan helps steam the ribs, keeping them moist and tender until they nearly fall off the bone.

Tallow can be the biggest challenge, as it has a waxy texture and a strong, gamey flavour. After roasting, a quick turn on the grill can create delicious char marks and add another layer of flavour, or the ribs can be eaten straight from the oven for their fall-apart tenderness.

Crockpot Method

Strips of rib meat removed from the bone also work beautifully in a slow cooker. Season them, add enough broth to cover halfway, and cook on low for 6 to 8 hours. Once done, turn off the heat and let it cool.

As it rests, fat and tallow will rise to the surface and harden, making it easy to remove. The result is incredibly tender meat that can be used in a variety of ways. Try a coating of barbecue sauce and serve as boneless ribs, shredded into tacos or enchiladas, or formed into patties for a rustic rib sandwich.

Fire or Grill

Cooking a full rack of ribs over an open fire is a primal, satisfying way to celebrate a successful harvest. It’s a favourite among moose and sheep hunters in remote areas, where meat is cooked and eaten fresh within a day or two.

Start a fire and build a solid bed of coal. Season the rack simply with salt and pepper, then sear it on a grate or hang it over the fire to char the outer surface. Once the fat starts to drip and the ribs develop good colour, turn the bones toward the heat. The wide rib bones help transfer heat to the meat, slowly rendering the fat and ensuring a moist, tender final product. It takes hours, so maintain the coals and don’t let them get too hot or burn.

When done, slice between the ribs and serve hot. Any leftover meat can be simmered in broth for another meal, and you can add more spice or even a splash of beer to keep things interesting.

The Bottom Line

Wild game ribs are too good to waste. Whether roasted, smoked, slow-cooked, or fire-grilled, there are countless ways to turn this underappreciated cut into something truly memorable. Embrace the challenge, experiment with methods, and discover the rewarding flavours waiting in every rack. The effort you put in will always be worth what ends up on the plate.