When I was a teen, my buddy's processor would smoke them and he would leave them hanging on the back porch as long as it was cold out. You could go out there and crack one off for a snack. I made jerky from the rib meat I trimmed out one year, and it was just too much work for what little I got out of there. In both cases, all the fat possbile was trimmed out of there, since it doesn't taste good at all like beef or pork fat.
Trim every bit of fat off them ribs and then boil them to get the rest of the fat off.
When you've boiled them to the point where they're nearly falling apart they'll have no nasty fat and can be baked and sauced to perfection.
Trim off everything and then use your saw to take off the top and bottom to square them up.
Now they look like a nice little picket fence that's bowed inward. Grab both ends and turn them inside out until they make a full circle and tie them.
Stand them up in a roasting pan and fill the enclosure you've created with chunks of roast or your favorite venison meatloaf mix. Bake as you would any roast or meatloaf and when done put the whole thing upright of the serving platter and you've got "Crown Roast of Venison".
Slice right between the ribs and enjoy each portion.