Barbecued Venison
1 venison roast, about 3 to 4 pounds, leg or rump
1 can (12 ounces) beer
3 cloves garlic, minced
salt and pepper
2 onions, sliced
3 bay leaves
2 cups Barbecue Sauce, your favorite
Trim excess fat from venison. In large bowl combine beer, garlic, salt, pepper, onions and bay leaves. Add venison (the marinade should cover meat). Marinate in refrigerator for 12 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.
Serves 6.