I don't know Brent.
I always de-bone my roasts and such when I process my own and when my commercial processor does it he does too.
My wife loves to watch those cooking shows like "Top Chef" and "Hell's Kitchen". A few nights ago there was an episode where one of the chefs prepared a "rack of venison" which looked to be nothing more than deer rib bones with the backstraps still attached. When they were done they looked GOOD. That chef won the competition with that recipe too.
Makes me want to try something like that for the first time. I've done the deer ribs thing before but never leaving the backstrap meat intact attached to the ribs.
NC Hunter's Education Instructor
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