Recipe by 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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salt to taste
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.
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.
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.
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 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!
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 have been using this recipe for years. My husband is a big hunter. I don't change a thing. Love it.
* Percent Daily Values are based on a 2,000 calorie diet.
Tough Buck Barbecue
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 516
** Calories from Fat: 99
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