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Barbecued Venison
Thanks to April Barkulis for sharing this recipe.
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~ 2 -3 pound venison round, leg or rump roast
~ 1 can (12 ounces) beer
~ 3 cloves garlic, chopped
~ salt and pepper
~ 2 onions, sliced
~ 3 bay leaves
~ 2 cups of your favorite barbecue sauce
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Trim excess fat from venison.
In large bowl mix beer, garlic, salt, pepper, onions and bay leaves. Add venison. (Marinade should cover meat.)
Cover and refrigerate for 12 to 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 to 12 hours.
Serve with remaining barbecue sauce.
Enjoy.
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