Barbecued Venison

Recipe Ingredients

2 lbs	908g / 32oz	Venison round - (to 3 lbs) - leg or rump roast
1		Beer - (12 oz)
3		Garlic cloves
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Onions - sliced
3		Bay leaves
2 cups	474ml	Prepared barbecue sauce

Recipe Instructions

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 crockpot. Pour 1 cup barbecue sauce over top. Cover and cook on LOW for 10 to 12 hours. Serve with remaining barbecue sauce.

This recipe yields 6 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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