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Barbecued Venison

Ingredients:

• 2 to 3 lbs venison round, leg or rump roast
• 1 can - 12 oz. beer
• 3 cloves garlic
• Salt and pepper to taste
• 2 onions, sliced
• 3 bay leaves
• 2 cups Barbecue Sauce

Preparation:

Trim excess fat from venison. In large bowl mix beer, garlic, salt, pepper, onions and bay leaves; add venison. (Marinade should cover meat) Marinate in refrigerator for 12 - 24 hours, turning occasionally.

Remove venison and onions from marinade and place in slow cooker/Crock pot. Pour 1 cup Barbecue Sauce over top. Cover and cook on low for 10 - 12 hours. Serve with remaining Barbecue Sauce.

Servings: 4 to 6 Print This Page