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Tough Buck Barbecue

By: CULIGJ

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

Rate/Review | Read Reviews (9)

What to Drink?
	Syrah
	Classic Whiskey Sour
	Apple Julep

Prep Time:
15 Min

Cook Time:
4 Hrs

Ready In:
4 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

4 pounds venison ribs
2 bay leaves
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
2 cups water
2 cups ketchup
1 lemon, juiced
1/2 cup white vinegar
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons dark molasses
1 teaspoon chili powder
1 teaspoon black pepper
salt to taste

Directions

Bring a large pot of lightly salted water to a boil. Add ribs and bay leaves, reduce heat, and simmer for 2 hours.
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.
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.