Tough Buck Barbecue

Tough Buck Barbecue

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

4 h 15 m servings 516 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

Read all reviews 12
  1. 19 Ratings

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Most helpful positive review

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 w...

Most helpful critical review

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.

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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 w...

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 san...

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 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.

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...

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!

Very Delicious! The only thing I did differently, was I cooked the entire dish stove top and it turned out super moist. The perfect dish to top onto mashed potatoes! Yum!

My husband went crazy over this stuff! I used a big roast and just poured the sauce over it in a slow cooker, and cooked it on low for about 6 hours. I then shredded the meat and let it soak i...

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