Barbequed Venison Crock Pot Recipe

Barbequed Venison Crock Pot Recipe

2 -3 pound venison round, leg or rump roast

1 can (12 ounces) beer

3 cloves garlic

salt and pepper

2 onions, sliced

3 bay leaves

2 cups Barbecue Sauce

Trim excess fat from venison. In a 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 the top. Cover and cook on LOW for 10 - 12 hours. Serve with remaining barbecue sauce.

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