2 to 3 pound venison round, leg or rump roast
1 12 ounce can 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 to 24 hours, turning occasionally. Remove venison and onions from marinade and place in crockpot. Pour 1 cup barbecue sauce over top. Cover and cook on low for 10 to 12 hours. Serve with remaining barbecue sauce. Serves 6.
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