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Tough Buck Barbecue

Tough Buck Barbecue

  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
CULIGJ

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ALICEA1A2
12

ALICEA1A2

2/1/2004

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.

12/8/2004

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

2/1/2004

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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