Last year our family loaded up with a combo of 6 deer and pronghorn. We decided to keep some of the ribs, instead of just boning them out. We cut each rack into small sections and froze. Not really knowing what to do with them, I decided to braise a section and add to my spaghetti sauce, simmering them all day. I normally add meat on bone in my sauce, usually pork, so I thought it would be worth the try. The result is the added flavor to my sauce and the satisfaction of squeezing a little bit more out of our harvest. As a self proclaimed meat hunter, I’ll say it is well worth the effort.