For a richer flavor, consider using smoked paprika in addition to or in place of some of the chili powder. If you prefer a tangier sauce, add a splash more white vinegar to taste. The simmering time can be adjusted based on the specific cut of meat and its toughness. Check for tenderness after 1.5 hours. Leftovers are fantastic! Shred the meat and use it in sandwiches, tacos, or salads.
Tough Buck Barbecue
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PREP TIME15 mins
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COOK TIME4 hrs
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TOTAL TIME4 hrs 15 mins
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SERVING8 People
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VIEWS63
Transform tough cuts of wild game into succulent, fall-off-the-bone barbecue with this deeply flavorful and tenderizing recipe. Perfect for ribs or roasts, this method guarantees a moist and tasty result every time.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol282 mg
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Fiber1 g
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Protein76 g
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Saturated Fat5 g
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Sodium923 mg
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Sugar21 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 hrs
Tenderize the Meat: In a large pot, bring lightly salted water to a boil. Add the venison ribs and bay leaves. Reduce heat to a simmer and cook for 2 hours.
02
Step
2 hrs 7 mins
Craft the Barbecue Sauce: While the meat simmers, melt butter in a large, heavy-bottomed skillet over medium-high heat. Sauté the chopped onion and celery until softened, about 5-7 minutes. Stir in the water, ketchup, lemon juice, white vinegar, Worcestershire sauce, brown sugar, and dark molasses. Season with chili powder and black pepper. Reduce heat to low and simmer uncovered for 2 hours, stirring occasionally to prevent sticking. This allows the flavors to meld and deepen.
03
Step
2 hrs
Roast to Perfection: Preheat your oven to 250 degrees F (120 degrees C). Drain the simmered meat and arrange it in a roasting pan. Sprinkle lightly with salt, then generously coat with the prepared barbecue sauce. Roast in the preheated oven for 2 hours, basting with the sauce every 30 minutes to keep the meat moist and infuse it with flavor.
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Anika Hermiston
Apr 6, 2025I was skeptical about using ketchup, but it worked perfectly! My family loved this recipe, and it's become a new favorite.
Cleveland Wolf
Feb 23, 2025The best barbecue sauce I've ever made!
Ashtyn Bruen
Feb 3, 2025This saved my tough venison ribs! Thank you for this wonderful recipe.
Zachariah Dietrich
Jan 5, 2025Easy to follow instructions, and the results were fantastic. Highly recommend!
Jaeden Bosco
Jan 4, 2025Great recipe! I added a little bit of liquid smoke to the sauce for an extra layer of flavor.
Enoch Schimmel
Dec 27, 2024Absolutely amazing! The meat was so tender, and the sauce was bursting with flavor. Will definitely make this again!