Tough Buck Barbecue

Tough Buck Barbecue

11
CULIGJ 0

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

Ingredients

4 h 15 m servings 516 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 27.1g
  • 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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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

11
  1. 17 Ratings

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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 w...

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 san...

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!

I followed the recipe to a T, cooking times and all and I was not pleased. Sorry but I won't be using this one again.

I used this recipe to do a roast as suggested. I cooked it a good bit longer than the suggested two hours – cooking it until the meat fell apart. I smothered the meat with the sauce and baked at...

very nice recipe,very close to mine. I have found that cooling the meat in fridge before baking helps.

Very tender even using the toughest venison. This is my husband's favorite!

I used this as the base of my dinner for a competition and adjusted/added a few things to my tastes...I won first place with this dish. My meat was very lean so I added butter to the water and I...

I have been using this recipe for years. My husband is a big hunter. I don't change a thing. Love it.