Jennifer McLagan

The Middle

Appears in
Bones: Recipes, History, And Lore
Bones

By Jennifer McLagan

Published 2005

  • About

The muscles in this part of the body do the least work, so it has the most tender meat. The rack of venison is the most popular cut from this section. Have your butcher remove the chine bone, so that it will be easy to carve, and French the bones for presentation. The whole rack is ideal for roasting, or it can be cut into thick individual rib chops for sautéing or grilling.

Lower down in this section are the ribs that form the animal’s chest. These breast ribs are cut into strips to 2 inches (4 to 5 cm) wide. They have a coating of fat and are perfect for braising like beef short ribs.