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Tough Buck Barbecue
Tough Buck Barbecue
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Prep Time:
15 minutes
Cook Time:
240 minutes
Total Time:
255 minutes
Tenderize tough wild meat with an oven barbecue method, perfect for ribs and roasts.
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
  • 0.5 cup white vinegar
  • 0.25 cup Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons dark molasses
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
Instructions:
  • Bring a large pot of gently salted water to a boil. Add ribs and bay leaves, then reduce heat and simmer for 2 hours.
  • Prepare the barbecue sauce by sautéing onion and celery in butter until tender in a large skillet over medium-high heat. Stir in water, ketchup, lemon juice, vinegar, Worcestershire sauce, brown sugar, and molasses. Season with chili powder and black pepper. Simmer over low heat for 2 hours while the meat is cooking.
  • Preheat the oven to a low 250 degrees F (120 degrees C). Drain the meat and place it in a roasting pan. Season with salt and generously coat with barbecue sauce. Roast in the oven for 2 hours, remembering to baste every 30 minutes for a deliciously tender result.

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