Dinner thread?

[Black Rabbit]

Wifey made a lovely venison shanks stew a couple of nights ago.
My turn tonight with a small wild pig ribs with backstrap attached.
Rubbed and apple wood for smoke
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2 hours smoking,wrapped in foil 2.5 hours then out and glazed with lonestar rib glaze sauce. 5 hr to set sauce.
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Fell to bits.
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I do `t have much experience with deer, only eat twice in my life and one was an unforgettable dinner somewhere in a remote countryside in China and the farmer surely knows how to raise best quality deer and using our one of the great cuisine tradition to cook it. This is the best venison I have even seen in NZ, I do `t need to taste it but I know it `s the taste that I am looking for.

Btw, wish you gents could share some photos, I would like to know how fat the venison can be. Yeah fat is important to every culinary delight. Especially for sika deer and fellow deer. Thanks

[veitnamcam]

I do `t have much experience with deer, only eat twice in my life and one was an unforgettable dinner somewhere in a remote countryside in China and the farmer surely knows how to raise best quality deer and using our one of the great cuisine tradition to cook it. This is the best venison I have even seen in NZ, I do `t need to taste it but I know it `s the taste that I am looking for.

Btw, wish you gents could share some photos, I would like to know how fat the venison can be. Yeah fat is important to every culinary delight. Especially for sika deer and fellow deer. Thanks

Mr Rabbit.
The above meal was wild pork however if I was to do venison ribs the same way maybe an hour less or an earlier wrap as less fat.
Venison is generally a very lean meat and while fat animals are great eating the fat itself is not pleasing and doesn't marbel threw the meat....it's lean meat with fat on outside.
The best tasting fat on venison in my opinion is from inside the cavity around the kidneys and the intestines.