Barbecued Venison Recipe
Ingredients
2 to 3 lb. venison round, leg or rump roast
1 can (12 oz.) beer
3 cloves garlic
Salt and pepper
2 onions, sliced
3 bay leaves
2 cups Barbecue Sauce
Directions
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 crock pot.
Pour 1 cup barbecue sauce over top.
Cover and cook on low setting for 10 to 12 hours.
Serve with remaining barbecue Sauce.
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 crock pot.
Pour 1 cup barbecue sauce over top.
Cover and cook on low setting for 10 to 12 hours.
Serve with remaining barbecue Sauce.
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