Tough Buck Barbecue Recipe -
Tough Buck Barbecue Recipe
  • READY IN 4+ hrs

Tough Buck Barbecue

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    4 hrs

    4 hrs 15 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Feb 01, 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.

Most Helpful Critical Review
Oct 30, 2007

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.


17 Ratings

Dec 08, 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.

Feb 01, 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!

Apr 07, 2011

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 350 for an hour (only because I was short on time at that point and my venison was so tender already.) Very tasty – I will be making this again!

Dec 01, 2009

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

Jun 03, 2006

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

Jan 31, 2015

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 added more pepper and chili than the recipe. I also added a 1/4 teaspoon of pure maple syrup to the sauce, 1/3 teaspoon garlic powder extra molasses and mustard. Had three big restaurants in the area at the judges boothes that tried probably 40 or 50 wildgame dishes so I feel like this was a time I plan to smoke the meat and smoke the BBQ sauce with the meat in cherry chips...mmmm


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  • Calories
  • 516 kcal
  • 26%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 282 mg
  • 94%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 75.6 g
  • 151%
  • Sodium
  • 923 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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