| | Barbecued Venison 2 -3 pound of venison round, leg or rump roast
1 can of beer, not light beer
3 cloves garlic
salt and pepper
2 onions, sliced
3 bay leaves
2 cups of barbecue sauce |
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Trim off the excess fat from the venison. In a large bowl mix the beer, garlic, salt, pepper, onions and bay leaves; add venison. (Marinade should cover meat) Marinate in the refrigerator for 12 - 24 hours, turning occasionally. Remove the venison and onions from marinade and place into a crock pot. Pour 1 cup of barbecue sauce over the top. Cover and cook on low for 10 - 12 hours. Serve with the remaining Barbecue Sauce. Serves 6. |
