Marinate the venison roast then slow cook for a tender and tasty roast.
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.