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My take on a prime rib style venison roast. I use backstrap for this one and it turns our great. Recipe below: 1 backstrap separated into twot tablespoon sal.

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Rub the olive oil over the roast coating evenly. Then season with Traeger Prime Rib Rub liberally. 3. Place the roast directly on the grill grate bone side down. 4. Cook for 20-25 minutes or until the internal temperature reaches 125℉ when an instant read thermometer is inserted into the thickest part of the roast. 375 ˚F / 191 ˚C.

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In a saucepan over medium heat, mix equal parts balsamic vinegar and saba to create an agrodolce (sweet and sour) syrup. Add a pinch of salt and freshly ground black pepper. Cook until the mixture reduces by half and becomes syrupy. Serve as a dipping sauce or drizzle on top of cooked venison ribs.

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Sprinkle sides and back of venison prime rib with salt and garlic pepper, to taste. Insert meat thermometer into thickest portion of roast. Place roast in preheated 400° oven; cook, uncovered, 30 minutes or until well browned. Baste with onion/soup stock; reduce heat to 325°. Bake, uncovered, for 1 1/2 hours or until meat thermometer reaches.

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1. When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes. 375 ˚F / 191 ˚C. 2. Rub the olive oil over the roast, coating evenly. Then season with the Traeger rubs liberally. 3. Place the roast directly on the grill grate bone-side down. 4.

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Next, sear the meat: Preheat a large cast iron skillet over medium-high heat. Add canola oil until you see a hint of smoke. Carefully place the rack of venison into the hot pan and sear on all sides, using long tongs to rotate the roast. Sear the meat for about 5 to 7 minutes total. Sear the venison. Transfer to oven.

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Then, add the garlic cloves and Italian herbs. Step 3- Roast the venison: Cover the pot and place it in the oven. Allow it to roast for 4 to 5 hours or until the venison is tender. Step 4- Add vegetables: Remove the pot from the oven and add the carrots, potatoes, red onion, and bay leaves.

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This delicious venison rib roast would pair wonderfully with bacon cream cheese mashed potatoes and creamed corn! Of course, baking up some butter herb Rhodes rolls would be a great side too. Enjoy! 💭 Angela's Tips & Recipe Notes. I used 2 2 ¼ pound racks of venison or 4 ½ pounds total. Add broth to the skillet and reduce to make a demi-glaze.

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Put a sheet of parchment large enough to wrap the ribs stacked 2-3 high on a work surface, wrap snugly in parchment like a package, then repeat with a sheet of foil. Put the packets on a baking sheet and bake/steam in the oven for 3hours at 250 F or until the bones move easily from the meat.

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Preheat oven to 500 degrees Fahrenheit. Set venison roast in roasting pan. Use paper towels to dry it. (Throw away paper towels.) Pour olive oil over the roast. Be sure it is completely covered so there is a thin layer of olive oil over it. Sprinkle nutmeg, garlic power, kosher salt, and pepper all over the roast.

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Put the ribs on a cookie sheet or tray with a lip to catch liquid, top them with parchment, add ½ cup water to the pan, cover tightly with foil (you want them to steam) and bake for 1 hour. Remove the ribs and smoke for 1.5 hours at 250F, or until the meat barely gives from the bone.

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Step 2: Boiling. Done correctly, the boiling process will both (1) render fat out of the ribs and (2) tenderize the rib meat. This will lead to a great tasting meat that falls off the bone, leaving you with a plate of clean, white, glistening rib bones. Place the venison ribs in a pot on the stove. Fill the pot with enough water to cover the ribs.

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Preheat the oven to 350°F. In a large, heavy, lidded pot like a Dutch oven, fry the bacon over medium heat until crispy. Remove, eat one slice, then chop and set aside. Pat the ribs dry with a paper towel and brown them in the bacon fat, adding olive oil if you need to.

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Transfer to preheated roasting pan and roast 30 - 35 minutes for medium rare (for venison or prime rib). Remove pan from oven and transfer meat to cutting board to rest 15 minutes before carving. Finish sauce: Return sauce to a boil. In small bowl, combine 2 tsp butter with flour and mix to a paste.

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2 tbsp garlic powder. 2 tbsp black pepper. 2 tbsp onion powder. 1 tbsp cumin. 1 tbsp cilantro. 1 tbsp cayenne pepper. Simply mix the ingredients in a small bowl, and apply generously to the venison ribs. Apply to all sides and try to work into any bumps on the rack.

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MeatEater's Director of Conservation Ryan Callaghan demonstrates how to locate and make a French Cut Rib Roast from a whitetail deer. A French Cut Rib Roast.