Rinse and dry the ribs. Put them on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of all excess fat. Reserve 2 tablespoons Runnin Wild Gourmet Peach Rub (1 for ribs and 1 for sauce), then liberally sprinkle each side with the rub and wrap the ribs in plastic. Refrigerate for at least 8 hours so the flavors can permeate the meat.
Preheat grill to 250 degrees F. Put the ribs, meatier-side down, over indirect heat and cook for 3 hours with the grill cover down. Turn the slabs and cook until the ribs bend easily (about an hour). At this point remove the ribs from the grill.
Sprinkle the slabs with Runnin Wild Gourmet Peach Rub & slice them into portions. Cut each slab and coat with Runnin Wild Original Barbecue Sauce.
Cut wings into three sections; discard wing tip sections. In a small saucepan, combine the soy sauce, barbecue sauce and honey. Bring to a boil; cook until liquid is reduced to about 1 cup.
Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add wings a few at a time, and shake to coat.
In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. Transfer wings to a large bowl; add sauce and toss to coat. Serve immediately. Yield: 2 dozen.
2 tablespoons Runnin Wild Gourmet Wild Game Seasoning
2 tablespoons chili powder
1/2 teaspoon freshly ground black pepper
1 (14.5 oz.) can chicken broth
1 tablespoon tomato paste
1 (15 oz.) can red kidney beans, rinsed and drained
What to do:
Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm.
Reduce heat to medium. Add onion, bell pepper, garlic, and jalapeno to pan; cook 10 minutes or until tender, stirring frequently. Stir in Runnin Wild Gourmet Wild Game Seasoning, chili powder and other ingredients.
Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Add red kidney beans, cook uncovered for 15 minutes.