Step-by-Step Guide to Removing a Bone-In Rib Roast from a Deer
When it comes to butchering wild game, few cuts are as impressive as a bone-in rib roast with the backstrap still attached to the rib bones. This cut is not only visually stunning but also maximizes flavor, as the bones impart richness to the meat when roasted. Here’s how to carefully remove and prepare this unique cut from your deer.
Tools Needed
- A sharp boning knife
- A saw or rose pruners
- Cutting board
- Clean towels
- Vacuum sealer or butcher paper for storage
Step 1: Preparing the Deer
Before you begin, ensure the deer is properly field-dressed and skinned. Having the carcass hung securely at chest level will make the process more comfortable and efficient. Make sure the area is clean to maintain hygiene and protect the meat.
Step 2: Locate the Rib Section
The rib section lies between the neck and the hindquarters, running along both sides of the spine. The backstrap is the prized tender muscle that sits atop the rib bones and stretches from the shoulder to the rear of the rib cage.
Step 3: Expose the Backstrap
- Start with the Hide: If the deer is still partially skinned, remove the hide over the rib area to expose the backstrap. Use a sharp knife and work carefully to avoid cutting into the meat.
- Clean the Surface: cut and pull away any remaining fat or membrane from the backstrap. This will give you a clean view of the muscle and bone structure.
Step 4: Remove the Entire Rib Section
- Mark the Area: Identify the section of ribs you wish to include in the roast. Typically, this will be the middle six to eight ribs, but you can adjust based on your preferences.
- Cut Along the Spine: Using your knife, cut down along the spine on both sides, keeping as close to the bone as possible.
- Free the Rib Section: Use the bone saw or rose pruners to cut through the spine at both ends of the selected rib section. This will separate the rib section from the rest of the carcass. Cut where the ribs meet the spine and then the end of the rib bone, in sections as long as you prefer. I tend to leave 6 inches.
Step 5: Detach the Rib Roast with Backstrap
- Work Along the Rib Bones: Starting from one end of the rib section, carefully slice the backstrap away from the rib cage. Keep the knife angled toward the ribs to ensure you don’t lose any meat.
- Preserve the Backstrap: As you work, leave the backstrap attached to the rib bones. This creates the bone-in rib roast.
- Clean Up the Cut: Trim any excess fat, membrane, or connective tissue from the exposed backstrap and ribs for a cleaner presentation.
Step 6: French the Bones (Optional)
If you want a more professional look:
- Use your knife or butcher twine to scrape the meat and connective tissue away from the upper parts of the rib bones.
- This exposes the bones, giving the roast an elegant, restaurant-quality appearance.
Step 7: Packaging or Cooking
- For Immediate Cooking: See attached recipe, it’s one of my favorites.
- For Storage: Wrap the rib roast tightly in butcher paper or seal in vacuum-sealed bags. Label with the date and store in the freezer for later use.
Tips for Success
- Sharp Tools: Always use a sharp knife for clean cuts and to minimize meat waste.
- Take Your Time: Precision is key to creating a beautiful cut, so don’t rush.
- Hygiene First: Keep your workspace and tools clean to prevent contamination.
- Save Trimmings: Don’t discard the trimmed meat—use it for grinding or stews.
Super Juice: The Ultimate Wild Game Marinade
Super Juice has become a household favorite for families across the United States—and even around the globe. One family from the UK shared that it’s their go-to marinade for wild rabbits. This versatile recipe has earned its place in kitchens everywhere, but its origin is rooted in a simple, serendipitous moment.
A Flavorful Accident:
Seven years ago, my oldest daughter had a craving for pronghorn steaks and wanted something “new and flavorful.” It was the end of the week, and our pantry was running low since we only shop once a week. Undeterred, I grabbed a few ingredients we had on hand and whipped up a marinade for venison and pronghorn steaks.
I let the meat soak in the mixture all day while we went about our routines. That evening, I drained the marinade, placed the steaks on the grill, and hoped for the best. The aroma was incredible, but the real magic happened when we sat down to eat. The steaks weren’t just delicious—they were remarkably tender.
Curious, I realized that the soy sauce in the marinade contained enzymes that helped break down the meat, enhancing both flavor and tenderness. I quickly jotted down the recipe and thought little more about it.
Two weeks later, my daughters asked for steak again, but this time, they specifically requested the “Super Juice.” Amused, I asked what they meant. They explained it was the marinade from before, and just like that, the name was born.
Today, Super Juice is my go-to marinade for everything from venison to duck and beyond. It works beautifully as a standalone flavor enhancer or as a base for experimenting with other herbs and spices. Over the years, people have shared how they’ve added their own twists—be it herbs, hot peppers, or other creative ingredients.
This recipe doesn’t require fancy or expensive ingredients. Its simplicity is what makes it so versatile. Use it as-is or customize it to create your own culinary masterpiece. I’d love to hear how you make it your own, so don’t hesitate to share your additions or tweaks.
Super Juice Marinade
Ingredients:
- 1/2 cup Worcestershire sauce
- 1/2 cup low-sodium soy sauce
- 1 tablespoon smoked paprika
- 1 tablespoon cracked black pepper
- 1 tablespoon minced garlic
- 1 tablespoon rosemary (fresh or dried)
- 1 teaspoon sea salt
Directions:
- In a shallow bowl, mix all ingredients until well combined.
- Place your favorite cut of wild game into the marinade, ensuring it’s fully coated.
- Cover and marinate in the refrigerator for 4–24 hours.
- Remove the meat, drain off the marinade, and cook to your liking.
- Cook rack until internal temperatures reach 125º-135º
Serve and enjoy!
Whether you’re grilling, pan-searing, or slow-cooking, Super Juice will elevate the flavor and tenderness of your wild game. Let me know how it turns out for you and what creative twists you come up with!
Enjoy the adventure and happy cooking!
