Wild In The Kitchen: Deer Rib Red Beans And Rice

Deer ribs are often ignored by hunters when it comes to cooking time, but they make a wonderful, tender addition to red beans and rice.

Two slabs venison ribs

1-lb. andouille sausage

1-lb. dry red beans

1/4 cup olive oil

1 large onion, chopped

1 green bell pepper, chopped

2 tablespoons minced garlic

2 stalks celery, chopped

64-ozs. beef broth

1 teaspoon Cajun seasoning

2 cups long grain white rice

Rinse the beans and soak them in a large pot of water overnight. Rinse the beans again and place them in large pot with fresh water and simmer until tender. Drain. Using a filet knife, cut the meat from ribs and cut into 1/2-inch lengths. Slice andouille sausage into 1/2-inch lengths. In an iron skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, celery, rib meat and sausage for three to four minutes. Transfer those ingredients to crock pot Add the Cajun seasoning. Turn the crock pot to high heat and simmer for four hours. Should be served over rice.