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My review
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 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Bring a large pot of lightly salted water to a boil. Add ribs and bay leaves, reduce heat, and simmer for 2 hours.
- 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.
- 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.
Nutrition Facts
Per Serving: 516 calories; 11 g fat; 27.1 g carbohydrates; 75.6 g protein; 282 mg cholesterol; 923 mg sodium. Full nutrition
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Reviews
Read all reviews 1320 Ratings
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Most helpful positive review
6/14/2002
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
10/30/2007
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.
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6/14/2002
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...
12/8/2004
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 san...
11/22/2002
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!
10/30/2007
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.
4/7/2011
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...
12/1/2009
very nice recipe,very close to mine. I have found that cooling the meat in fridge before baking helps.
6/3/2006
Very tender even using the toughest venison. This is my husband's favorite!
2/9/2016
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!
1/31/2015
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...