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.