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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!"

Rating: This weblink has been rated 10 times with an average star rating of 4.5 Read Reviews (6)

Rate/Review | 415 people have saved this

Prep Time:
15 Min
Cook Time:
4 Hrs
Ready In:
4 Hrs 15 Min

Servings  (Help)

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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

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 518 | Total Fat: 11g | Cholesterol: 282mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 1, 2004 by ALICEA1A2 
My husband being a big game hunter would normally fill the freezer every year and my family... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2004 by JENN A. 
This was excellent. I used venison steaks instead of ribs and cooked them in a dutch oven for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 1, 2004 by JBALAGUY 
Used this for venison that was given to us. Wonderful! Everyone loved it, and we used it... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2007 by Kim 
I followed the recipe to a T, cooking times and all and I was not pleased. Sorry but I won't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2006 by sandy 
Very tender even using the toughest venison. This is my husband's favorite! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2009 by dozerguy 
very nice recipe,very close to mine. I have found that cooling the meat in fridge before... MORE

 
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