Tough Buck Barbecue

Tough Buck Barbecue

10 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
CULIGJ
Recipe by  CULIGJ

“This recipe makes tough wild big game tender, moist and tasty. Preferably ribs, or any cut of roast works great!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Bring a large pot of lightly salted water to a boil. Add ribs and bay leaves, reduce heat, and simmer for 2 hours.
  2. To prepare the barbecue sauce: While meat is simmering, heat butter in a large heavy skillet over medium high heat. Saute onion and celery until tender. Stir in water, ketchup, lemon juice, vinegar, Worcestershire sauce, brown sugar and molasses. Season with chili powder and black pepper. Reduce heat, and simmer for 2 hours.
  3. Preheat oven to 250 degrees F (120 degrees C). Drain meat, and arrange in a roasting pan. Sprinkle with salt, and cover with barbecue sauce. Roast in preheated oven for 2 hours, basting every 1/2 hour.

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Reviews (10)

Rate This Recipe
ALICEA1A2
12

ALICEA1A2

My husband being a big game hunter would normally fill the freezer every year and my family really enjoys the game meat but the ribs would usually be the last to go. My kids are a little picky when it comes to gaminess. This recipie was a big hit and now is a regular staple. Great idea, the meat is so tender and flavorful you have got to try it. I used a roast last time and you could cut it with a fork.

JENN A.
5

JENN A.

This was excellent. I used venison steaks instead of ribs and cooked them in a dutch oven for 3 hours at 300 degrees. They came out fork tender and shreddable. We ate the leftovers as bbq sandwiches on buns...mmm! This is a keeper in our venison eating home.

JBALAGUY
4

JBALAGUY

Used this for venison that was given to us. Wonderful! Everyone loved it, and we used it like a pot roast, then the next night in tortillas like burritos. Superb!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 516 cal
  • 26%
  • Fat
  • 11 g
  • 17%
  • Carbs
  • 27.1 g
  • 9%
  • Protein
  • 75.6 g
  • 151%
  • Cholesterol
  • 282 mg
  • 94%
  • Sodium
  • 923 mg
  • 37%

Based on a 2,000 calorie diet

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