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2 pounds venison round - (to 3 lbs) -- leg or rump roast
1 can beer - (12 oz)
3 garlic cloves
Salt -- to taste
Freshly-ground black pepper -- to taste
2 onions -- sliced
3 bay leaves
2 cups prepared barbecue sauce
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 to 24 hours, turning occasionally.
Remove venison and onions from marinade and place in slow cooker. Pour 1 cup barbecue sauce over top. Cover and cook on LOW for 10 to 12 hours. Serve with remaining barbecue sauce.
This recipe yields 6 servings.
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