Tough Buck Barbecue

4.5
(21)

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

1
Prep Time:
15 mins
Cook Time:
4 hrs
Total Time:
4 hrs 15 mins
Servings:
8
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

  • ½ cup white vinegar

  • ¼ 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.

Nutrition Facts (per serving)

516 Calories
11g Fat
27g Carbs
76g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 516
% Daily Value *
Total Fat 11g 14%
Saturated Fat 5g 25%
Cholesterol 282mg 94%
Sodium 923mg 40%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 5%
Total Sugars 21g
Protein 76g
Vitamin C 22mg 110%
Calcium 64mg 5%
Iron 12mg 68%
Potassium 1259mg 27%

* 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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