Yesterday I tried to make fallow deer ribs in a slow cooker. With beef ribs, I cooked them in a temperature-controlled slow-cooker for about 12 hours at 75 °C = 167 °F and they where amazing!
Done the same with fallow deer ribs, and they came out so dry that I had to cut the meat off the bones and blend it with hot water into a creamy soup to be able to eat it somehow.
I happen to have a moisture analyzer, and the meat after being slow cooked had only 55% moisture, while raw had 75%, so it lost 60% of its water during cooking.
Fallow deer is more tender then the common red deer, and also less fatty then beef I think (at least this piece). I even wrapped the whole thing in large cabbage leaves to prevent moisture loss, but it didn't help.
This is the piece before cooking:
I find it difficult to find a good way to prepare something which is on the bone, but so lean and tender. I find it easier to do with tough and fatty meat. Despite the meat attached to the bone being very tender, the bones are holding tightly, so I can't cut this into rib chops - I don't think I have a tool which can manage to cut this.
Boneless pieces of fallow dear I just sear for a few minutes on a pan and they are tender and great. But here I wanted to do something so the meat falls off the bone nicely, so I slow-cooked it, which ruined it.
I have another fallow-deer rib rack like that, how not to ruin it this time?
Is it possible to cook this properly in a slow cooked and/or in an oven, and if so what temperature and time to use in both cases? The whole thing weights about 2 kg (4 lb).