A number of years ago I hunted with a gang that had a rib roast after the season was over.
This was a rather laborious process of simmering them in a "secret sauce" all day long while
consuming large quantities of adult beverages and reveling in the memories of the past hunts.
Regular BBQ sauce off the shelf would work too but the cooking was 300 degrees and
4 hours in a covered roaster with the meat submerged in sauce. And when I say submerged
I mean submerged. I tried that recipe later using a choicer cut and the results were fantastic.
Venison also lends itself well to a "beef stew" but avoid a crockpot as that tends to make
it ....I don't know ....yucky is the best term I can think of. Brown the meat in a cast iron skillet
in about 1/4 inch of oil or melted fat, after first dredging it in seasoned flour. Then in a seperate
pot add a little water, some garlic, potatoes, celery, carrots, onions, more garlic salt and
pepper and oh some more garlic. Bring to a boil. Pour a glass of red wine and reduce the
pot to a simmer. Add the browned meat with the oil it was browned in be it bacon grease,
olive oil, canola oil or what have you. Begin to simmer the mixture and let cook until the
vegetables are cooked through. If you have a wood stove go get one made out of steel before
you burn your house down. If you have a wood burning stove you can place the pot, covered
on top of the stove and let it simmer. Oh and the glass of wine you poured earlier, drink it.
You can add other vegetables if you like, for example corn, peas, lima beans, bell pepper
and even mushrooms. Season to taste and a little ground cayenne will help. Serve with fresh
biscuits as the snow blows around outside.