Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 6 Preparation Time :0:00
Categories : Wild Game
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Venison round, leg or rump roast
12 oz Can beer
3 cl Garlic
Salt and pepper
2 Onions -- sliced
3 Bay leaves
2 c Barbecue sauce -- see recipe
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
for 10 to 12 hours. Serve with remaining Barbecue sauce.
